Crispy new potato bake

Recipe uploaded by

Jane Hornby

7 ratings

Recipe by Jane Hornby

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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.
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.

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.

PER SERVING

355 kcalories, protein 5g, carbohydrate 41g, fat 20 g, saturated fat 3g, fibre 4g, salt 0.9 g

Latest comments and suggestions

• Kathryn

  20 May 2009

  Kathryn rated and commented on this recipe

  

  This is just so nice! I've made it a couple of times now and each time every bit has disappeared. And for some reason, it looks so good when it comes out of the oven, I've served it straight from the tin rather than transferring to a serving dish as I would with ordinary roast potatoes.

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• mandi

  28 May 2009

  mandi rated and commented on this recipe

  

  absolutely gorgeous, makes a change from normal roasts and husband and kids cleared it all. (other than had to pick out the herbs for 2 year old as it was green!!!) 2nd time made it, made extra and had as a cold potato salad the next day and just as nice.

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• lesley

  07 June 2009

  lesley rated and commented on this recipe

  

  went down a treat, although I left out the capers

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• Frantic Flapjack

  09 June 2009

  Frantic Flapjack rated and commented on this recipe

  

  This was very good. Served with lamb and salad. The dish looked better than the picture and I was left with an empty bowl. Making again this week - the Jersey Royals are fab.

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• SAfricanfoodie

  01 July 2009

  SAfricanfoodie commented on this recipe

  This is an nice change to the usual creamy potato bakes. The olives & capers give it a fabulous flavour

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• Lorraine

  23 July 2009

  Lorraine rated and commented on this recipe

  

  Made this last night with Charlotte potatoes (home grown, using all the tiny ones that you have to dig up but usually throw away). It was lovely even though I didn't have any stoned olives to hand so left them out (life's too short to stone olives) but it was still lovely.

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• Elizabeth

  29 July 2009

  Elizabeth commented on this recipe

  Absolutely delicious, packed full of flavour with the olives and capers, be generous with the vinegar for extra taste and keep in the oven for longer for an extra crisp top. Perfect with roast sausages and salad.

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• sally

  16 September 2009

  sally rated and commented on this recipe

  

  Really truly delicious, bursting with flavour!

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• blodyn

  01 November 2009

  blodyn rated and commented on this recipe

  

  Absolutely delicious and a lovely alternative to sunday roasties. I use balsamic vinegar. thoroughly recommended.

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 1 hr

Vegetarian, Vegan

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

PER SERVING

355 kcalories, protein 5g, carbohydrate 41g, fat 20 g, saturated fat 3g, fibre 4g, salt 0.9 g

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