Crispy new potato bake
Crispy new potato bake
A crisp and juicy rustic side dish, peppered with tangy olives and capers
- Prep: 10 mins
Cook: 1 hrs - Serves 4
- Easy
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
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.
Method
-
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.
-
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.
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