Agretti and spring potatoes cooked in a skillet are one of those simple, rustic dishes that capture the spirit of spring in Italy.
Tender new potatoes, slightly briny agretti, anchovies, and fresh oregano come together in a seasonal dish that can be served as a light meal or as a contorno.
What Are Agretti?
Agretti—also known as Salsola soda, saltwort, or “monk’s beard” in English—are a spring vegetable particularly loved in Rome.
Their long, thin leaves have a fresh, slightly salty flavour and a texture that remains pleasantly firm after cooking.
They can be simply boiled and dressed with olive oil and lemon, sautéed in a pan, tossed with pasta, or served as a contorno.
Outside Italy, agretti may still seem like an unusual ingredient. At a Roman market, however, they are simply one of the signs that spring has arrived.
Lucky us!
Agretti, Potatoes, and Anchovies
For this recipe, I paired agretti with new potatoes, fresh oregano, and anchovies.
The anchovies dissolve in the warm olive oil and become part of the seasoning rather than remaining distinct pieces. They add depth and savouriness without overpowering the agretti.
After a brief boil, the vegetables are transferred to a skillet and finished in the oven until lightly golden and aromatic.
How to Serve Agretti and Potatoes
You can serve agretti and spring potatoes as:
- a light main course with salad and crusty bread;
- a side dish for grilled meat or roasted fish;
- part of a larger spring lunch.
You can omit the anchovies for a vegetarian version, although the flavour will naturally be more delicate.
Agretti and Spring Potatoes Skillet Recipe
Ingredients
- 14-16 new potatoes
- 1 bunch agretti salsola soda
- 1 sprig fresh oregano
- 2 anchovies
- 1,5 teaspoon extra-virgin olive oil
- salt
Instructions
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Preheat oven to 180°C / 350°F.
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Clean the potatoes (no need to peel!) and trim the agretti, removing the pink/violaceous roots.
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Finely chop the oregano leaves.
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Place potatoes in a medium pot, cover with water, add a teaspoon of salt, and bring to a boil.
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Add agretti to the pot and cook for 3–4 minutes.
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In your skillet, heat 1 tsp olive oil. Add anchovies, turn off the heat, and mash them with a wooden spoon until dissolved.
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Drain potatoes and agretti, then add them to the skillet. Drizzle with the remaining oil, sprinkle in the oregano, and mix gently.
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Bake for 10 minutes until golden and aromatic.
Buon appetito,
Claudia