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Layered anchovies and potatoes baked with breadcrumbs is a Pugliese coastal classic. This high protein mediterranean dish is family-friendly and supports healthy eating and lower cholesterol.
Preheat your oven to 375°F. Thinly slice the peeled potatoes (about ⅛ inch thick) for even cooking.
Brush a 9-inch baking dish with olive oil and scatter a thin layer of dry breadcrumbs over the bottom to prevent sticking and add crispness.
Layer half the potatoes into the dish, overlapping slightly. Sprinkle with a third of the onion (thinly sliced), parsley, salt, and pepper.
Arrange half of the anchovy fillets in a single layer over the potatoes. Drizzle with a little olive oil and scatter another layer of breadcrumbs.
Repeat with the remaining potatoes, onion, parsley, anchovies, seasoning, and top with remaining breadcrumbs. Drizzle the top with the rest of the olive oil.
Cover with foil and bake in the lower third of the oven for 30 minutes, then uncover and bake another 25 minutes until the top is golden and the potatoes are tender.
Cool for 10 minutes before slicing to help the layers set.
