Roasted Potatoes With Anchovies butter and Tuna

1. 
   
   In a medium pot, cover 350g  baby potatoes with at least 2 cm of water, and add a generous amount of salt. Bring to a simmer, then cook until potatoes are very soft, 25 to 30 minutes. You want to overcook them a little, so the insides stay creamy when they’re roasted later.
2. Drain the potatoes, and let them cool until you can handle them.
3. Heat oven to 235°C. 
4. Use your hands to smash the potatoes to about 2cm thick and transfer to a rimmed baking sheet. Toss with oil and a little salt. (The more generous you are with the oil, the crispier the potatoes will get.) Arrange potatoes in a single layer.
5. Roast until dark golden and crisp, 40 to 50 minutes, flipping them over halfway through.
6. Meanwhile, melt 5 tbsp unsalted butter in a small pot over medium heat. Stir in 6 chopped anchovies and 1 tbsp drained capers, and continue to cook until butter is brown and nutty. Stir in a finely grated clove of garlic and remove pan from heat.
7. Pour brown butter all over the potatoes. Add 170g drained and flaked tuna (or beans) to the pan, and toss well. Season with more salt, if needed, pepper and lemon juice to taste. 
8. Scatter chopped green herbs (like parsley, celery leaves, dill) and thinly sliced red onions over the top and serve.

(Recipe by Melissa Clark in NYT)

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