Updated: Oct 7, 2020

1 ½ pounds baby or fingerling potatoes

Kosher salt

Extra-virgin olive oil, for roasting

6 tablespoons unsalted butter (3/4 stick)

1 (2-ounce) tin anchovies, chopped (about 10 to 12 anchovies)

1 tablespoon capers, drained

2 garlic cloves, finely grated or minced

1 (5- to 6-ounce) can or jar tuna, drained and flaked, or 1 (13-ounce) can chickpeas or white beans, drained

½ teaspoon freshly ground black pepper

Fresh lemon juice, to taste

1 cup chopped soft herbs, including parsley, celery leaves and dill (optional)

¼ cup thinly sliced red onion, shallot or scallion

In a medium pot, cover potatoes with at least 1 inch 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.

Drain the potatoes, and let them cool until you can handle them.

Heat oven to 425 degrees. Use your hands to smash the potatoes to about 3/4-inch 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.

Roast until dark golden and crisp, 40 to 50 minutes, flipping them over halfway through.

Meanwhile, melt butter in a small pot over medium heat. Stir in anchovies and capers, and continue to cook until butter is brown and nutty. Stir in garlic and remove pan from heat.

Pour brown butter all over the potatoes. Add tuna (or beans) to the pan, and toss well. Season with more salt, if needed, pepper and lemon juice to taste. Scatter herbs and onions over the top and serve.

Recipe by Joel Rosen

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