By Claudia Rinaldi - Gourmet Project

June 2021

Serves 2 as a Side Dish


  • 14-16 new potatoes
  • 1 bunch agretti salsola soda
  • 1 sprig fresh oregano
  • 2 anchovies
  • 1 1/2 tsp extra-virgin olive oil
  • Salt
  • A cast iron skillet or pan that goes in the oven



  • Preheat oven to 350°F.
  • Clean the potatoes - you don’t need to peel them - and the agretti (remove the violaceous/pink parts).
  • Finely chop the oregano leaves.
  • Place the potatoes in a medium pot, cover them with water, add a teaspoon of salt and bring to a boil. Add the agretti and cook 3-4 minutes.
  • Heat 1 teaspoon of olive oil in a cast iron skillet (or pan that goes in the oven). Add the anchovies and while they cook (less than a minute), smash them with the help of a wooden spoon
  • Drain the potatoes and the agretti and add them to the anchovies in the skillet, add a teaspoon of olive oil and the oregano. Mix and bake in the oven 10 minutes.
  • Your agretti and spring potatoes skillet is ready and delicious!