Ingredients

• 25g/1oz unsalted butter
• 2 tbsp olive oil
• 3 sprigs rosemary
• 4 cloves garlic
• crushed
• 250g/9oz new potatoes
• par-boiled and sliced in half
• salt and freshly ground black pepper
• 50ml/2fl oz olive oil
• 1 lemon
• juice only
• 1 tbsp wholegrain mustard
• ½ tsp caster sugar
• 1 tsp red wine vinegar
• 100g/3½oz anchovy fillets
• 25g/1oz flatleaf parsley
• salt and freshly ground black pepper

Directions

• Preheat the oven to 200C/400F/Gas 6.
• To make the potatoes
• melt the butter with the olive oil in a large frying pan.
• Add the rosemary
• garlic and potatoes
• toss together and season well with salt and freshly ground black pepper.
• Place in the oven and roast for 15 minutes.
• To make the dressing
• place all of the dressing ingredients into a hand blender
• season with salt and freshly ground black pepper and blend together.
• Serve the potatoes in a warm bowl and spoon over the dressing.