Got Potatoes And Tuna? You’re Most Of The Way To Dinner.

By Melissa Clark, The New York Times Of all the comforting, carb-heavy starches of the kitchen, potatoes rarely make it to the center of the plate. Unlike rice and pasta, which often take the starring role in main courses, potatoes are relegated to the sidelines — usually as fluffy fleshed arm candy to some meaty protein hogging the limelight. But to me, a crackly roasted potato is a worthy focus of any meal, especially when it’s drenched in a caper- and anchovy-flecked brown butter and topped with canned tuna. In a way, it’s very similar to one of my go-to pasta dishes.

Topics:  melissa clark   the new york times   yukon   related articles   cooking   swiss   tejal rao s   indian   recipe   roasted potatoes with anchovies   tuna   yield   total   ingredients   kosher   extra-virgin   fresh   directions   drain   heat    arrange   pour   i   in   roast   butter   brown   golden   beans   salt   pasta   herbs   generous   capers   ve   pan   soft   toss   taste   adaptable   cool   pepper   smash   lemon   caper   anchovy   chopped   cup   crunchy   adds   add   sauce   pantry   don   
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