Tehran cup potatoes
Instructions
Clean the potatoes thoroughly with running water.
Dry and wrap one by one in aluminum paper.
Put them in the oven to warm down wood and cover with ash, leaving Cook for about an hour.
Meanwhile, coarsely chop the anchovies, garlic and parsley.
Remove the potatoes from the oven and let cool for about 15 minutes, then scoop out with a teaspoon.
Dice the pulp, blend it with the chopped anchovies and season with oil and salt.
Fill the potatoes with the mixture and pass them in the oven for ten minutes.
Serve hot.
Ingredients and dosing for 4 persons
- 8 small potatoes
- 4 anchovy desalted fillets
- 1 teaspoon of capers
- 1 tablespoon of chopped parsley
- 1 clove of garlic
- 20 g of olive oil