Preheat oven to 180°C / 350°F.

Clean the potatoes (no need to peel!) and trim the agretti, removing the pink/violaceous roots.

Finely chop the oregano leaves.

Place potatoes in a medium pot, cover with water, add a teaspoon of salt, and bring to a boil.

Add agretti to the pot and cook for 3–4 minutes.

In your skillet, heat 1 tsp olive oil. Add anchovies, turn off the heat, and mash them with a wooden spoon until dissolved.

Drain potatoes and agretti, then add them to the skillet. Drizzle with the remaining oil, sprinkle in the oregano, and mix gently.

Bake for 10 minutes until golden and aromatic.