Crispy new potato bake

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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.

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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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• snow eggs

  27 February 2010

  snow eggs rated this recipe

  

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• 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

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• 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.

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• 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!)

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• missjoanie

  26 March 2011

  missjoanie rated this recipe

  

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• 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.

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• 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.

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• 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.

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• drgrobby

  19 August 2011

  drgrobby commented on this recipe

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

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• 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.

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• 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

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

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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 5.0g, carbohydrate 41.0g, fat 20.0 g, saturated fat 3.0g, fibre 4.0g, sugar 3.0g, salt 0.9 g

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