Clean the potatoes - you don’t need to peel them - and the agretti (remove the violaceous/pink parts).
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.
Your agretti and spring potatoes skillet is ready and delicious!