Crispy new potato bake

Latest comments and suggestions

Results 1-20

• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• lesley

  07 June 2009

  lesley rated and commented on this recipe

  

  went down a treat, although I left out the capers

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• sally

  16 September 2009

  sally rated and commented on this recipe

  

  Really truly delicious, bursting with flavour!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• snow eggs

  27 February 2010

  snow eggs rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Dee

  19 September 2010

  Dee rated and commented on this recipe

  

  Wonderful - really crisp potatoes and the flavour of the olives with them was delicious. Left out the capers as didn't have any - still wonderful flavour without them

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Foodmonster

  20 September 2010

  Foodmonster rated and commented on this recipe

  

  Great side dish, full of flavour. Have made it many times and will make again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• dichohecho

  12 March 2011

  dichohecho rated and commented on this recipe

  

  I failed to follow the instructions properly but I ended up with amazing roast potatoes :D (I didn't put capers in as I don't like them!)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• missjoanie

  26 March 2011

  missjoanie rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• PatchworkDaisy

  06 April 2011

  PatchworkDaisy commented on this recipe

  A lovely change from steamed new potatoes and much tastier than the picture suggests. I couldn't get capers so left them out but the tin of black olives I used made up for them I am sure. Super recipe.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• elaineincornwall

  14 May 2011

  elaineincornwall commented on this recipe

  I served this dish alongside Boursin chicken to visitors to our guest house and they thought it was wonderful! So easy to do and looks and tastes great.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• elaineincornwall

  14 May 2011

  elaineincornwall commented on this recipe

  I served this dish alongside Boursin chicken to visitors to our guest house and they thought it was wonderful! So easy to do and looks and tastes great.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• drgrobby

  19 August 2011

  drgrobby commented on this recipe

  We loved this, served with baked lamb, roast tomatoes and some greens - lovely!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Kate the Vulture

  26 February 2012

  Kate the Vulture rated and commented on this recipe

  

  Really lovely with roast summer vegetables and salad for a vegan meal when a friend came to stay. Cooking it tonight with chicken and salad for meat eating friends. Also, makes a great potato salad the next day or is great in an omelette or with scrambled eggs and smoked salmon so make extra whilst you can.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Anna

  16 August 2012

  Anna rated and commented on this recipe

  

  These are really tasty and a nice alternative, we usually have wesges with everything! I halved the amount of potatoes and vinigar and only used 2tbsp of oil and still worked out lovly and crispy, might try again with just 1tbsp of oil as I dont usually cook with a lot but still wanted the crispyness - now added to the weeks menu

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/10868/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

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, sugar 3g, salt 0,9 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.