Ingredients
- 750g new potatoes
- 3 tbsp olive oil
- 1-2 anchovies, roughly chopped
- handful Kalamata olives
- 2 small garlic cloves, finely sliced
- 250g pack cherry tomatoes, halved
- 2 tbsp balsamic vinegar
Method
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Boil the potatoes in plenty of salted water until cooked through, about 15-20 mins. Remove from the heat and drain. Cut each potato in half – if they are very big, cut into thirds.
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Heat the oil in a large non-stick frying pan, then fry the potatoes with the anchovies, olives and some salt and pepper. Stir frequently. When browned, add the garlic, tomatoes and balsamic vinegar, then fry for a couple more mins. Serve warm.