Recipe by: Barbara Martinez
Our Recipe Books features a unique collection of authentic Texas home-cooking recipes straight from the heart of the Homestead Heritage community, where tradition and wholesome ingredients come together to create mouthwatering meals.
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April 20, 2026
Simple, comforting, and deeply flavorful, these potatoes are the kind of dish you’ll come back to often. Creamy, tender, and layered with herbs and quiet depth, they come together from humble ingredients and a slow bake that does all the work.
Preheat oven to 375 °F°F. Lightly butter a baking dish.
Add the potato wedges (3 lb) to the dish in an even layer.
Sprinkle evenly with kosher salt (1 ½ tsp), chopped rosemary (3–4 sprigs), and freshly ground black pepper (1 tsp).
Scatter the sliced onion (¼ small), garlic (3–4 cloves), and finely chopped anchovies (3–4 fillets) over the potatoes.
Pour the heavy cream (1–1 ½ cups) over the potatoes, allowing it to come about halfway to two-thirds of the way up the sides.
Tuck the bay leaves (2–3 leaves) into the potatoes.
Cover with a lid or foil and bake for 60 minutes.
Remove from the oven, uncover, and dot the top with small pats of butter.
Return to the oven uncovered and bake an additional 15-20 minutes, until the potatoes are tender, the cream has reduced and slightly thickened, and the edges are golden.
Let rest for 10–15 minutes before serving.
Finish with a sprinkle of fresh parsley.
The anchovies melt into the dish as it cooks, adding depth and richness without any overt fish flavor.
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