Cooking From The Markets 

 Languedocien Potatoes With Collioure Anchovy

Pommes de terre Languedocien aux anchois de Collioure

1/2 pound of small yellow-fleshed potatoes

1/4 cup green Lucque or Picholine olives - pitted and chopped fine

2 - 4 anchovies (please see Standard Things - Anchovies) - chopped very fine (lacking all bones)

(If you wish to totally disguise the anchovy flavor - just making it a deep richness - add a bit more butter)

1 teaspoon sweet butter

1 tablespoon Thyme leaves or 1/2 teaspoon of dried Thyme

4 tablespoons good olive oil

2 cups water

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1. pick over, clean and quarter the potatoes - remove bad spots, etc. (you may peel them if desired)

2. pit and chop the olives (if substituting stuffed spanish olives - drain, remove pimentoes and rinse in cold water)

3. cook potatoes over medium high heat in olive oil for 10 minutes - stirring frequently.

4. Pour water into potato pan and drop in the teaspoon of butter. Stir briefly and then add anchovies, thyme and olives to pan - cook until the potatoes are tender.