- 1kg Jersey Royal potatoes
- handful small capers
Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…
- 2 handfuls stoned black olives
- 1 tbsp thyme leaves
- small bunch rosemary, broken into sprigs
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 6 tbsp extra-virgin olive oil
- 1 tbsp white wine vinegar
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.
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.