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agretti and spring potatoes skillet recipe

Servings 1 (as main, 2 as side dish)
Author Claudia Rinaldi | Gourmet Project


  • 14-16 new potatoes
  • 1 bunch agretti salsola soda
  • 1 sprig fresh oregano
  • 2 anchovies
  • 1,5 teaspoon extra-virgin olive oil
  • salt
  • You’ll need a cast iron skillet or pan that goes in the oven


  1. Preheat oven to 180°C (350°F).
  2. Clean the potatoes - you don’t need to peel them - and the agretti (remove the violaceous/pink parts).

  3. Finely chop the oregano leaves.
  4. 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.

  5. 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.

  6. 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.
  7. Your agretti and spring potatoes skillet is ready and delicious!