Name: Crispy new potato bake
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4
Cuisine: British
Ingredients: 1kg Jersey Royal potatoes; handful small capers; 2 handfuls stoned black olives; 1 tbsp thyme leaves; small bunch rosemary broken into sprigs; 6 tbsp extra-virgin olive oil; 1 tbsp white wine vinegar

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Crispy new potato bake

Crispy new potato bake

Jane Hornby

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Serves 4

Easy

Prep: 10 mins

Cook: 1 hr

A star rating of 4.7 out of 5.29 ratingsRate

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A crisp and juicy rustic side dish, peppered with tangy olives and capers

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Ingredients

Nutrition

Units:

MetricUS

1kg Jersey Royal potatoes
handful small capers
2 handfuls stoned black olives
1 tbsp thyme leaves
small bunch rosemary

broken into sprigs
6 tbsp extra-virgin olive oil
1 tbsp white wine vinegar

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Nutrition: per serving

kcal355
fat20g
saturates3g
carbs41g
sugars3g
fibre4g
protein5g
salt0.9g

low

Method

step 1

Heat oven to 240C/220C fan/gas 9. Boil the potatoes until the softer side of cooked, about 12 mins. Drain, slice in half, then tip into a bowl. Tip the capers, olives and herbs on top of the potatoes, then add most of the oil and a little seasoning. Stir together, lightly crushing the potatoes.
step 2

Line a medium Swiss roll-type tin with baking parchment, leaving some hanging over the sides. Tip the potatoes into the tin and flatten down. Mix the vinegar and remaining oil, drizzle over the potatoes, then bake for 40 mins until golden.

RECIPE TIPS

JERSEY ROYALS

One of the great tastes of spring – the firm yellow flesh has a unique flavour and only Jerseys have that flaky skin. The season doesn’t last long, and they are part of our rich cooking heritage, so indulge yourself and eat them as often as possible.

Recipe from Good Food magazine, June 2009

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A star rating of 4.7 out of 5.29 ratings

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