Toss halved baby potatoes in oil and spread on a baking sheet. Roast at 375F for 50 min. Mash anchovy fillets with capers, lemon zest and juice and chopped parsley. Toss roasted potatoes with dressing. Serve with roast lamb.
Top crostini with extra-smooth ricotta and an anchovy fillet. Season with fresh pepper and drizzle with olive oil. Sprinkle with parsley.