FOOD NEWS
The Secret Ingredient That Totally Upgrades Boiled Potatoes
By Ashlyn Frassinelli
The simplicity of warm starch and rich fat from a bowl of boiled potatoes will almost certainly hit the spot, and anchovy butter can truly make this standard side come to life.
The secret to this unlikely pairing is the intense umami kick from anchovies, which contain glutamate, an amino acid that provides a distinct savory flavor.
The butter mixes creamy, fatty dairy with the potent, salty-savory fish taste of oil-packed anchovies to create an addictive topping.
Boiled potatoes are neutral on their own. They can handle intense flavors, so the anchovies perfectly season the potatoes instead of overpowering them.
Oil-packed anchovies should be bone-free and ready to mince and mix with softened butter. There's no need to wash them, but be sure to drain the excess oil before mincing.
You can also "dissolve" anchovies into the butter by heating them with the butter. The little fish are soft, so it just takes a bit of heat and pressure to break them down.
The heat from the boiled potatoes will melt the butter when combined, leaving you with a decadent, salty-savory potato side dish that's good enough to eat on its own.