Crispy new potato bake

Crispy new potato bake

  • 1
  • 2
  • 3
  • 4
  • 5
(17 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 10 mins Cook: 1 hr

Skill level

Easy

Servings

Serves 4

A crisp and juicy rustic side dish, peppered with tangy olives and capers

Nutrition and extra info

Additional info

  • Vegetarian
  • Vegan
Nutrition info

Nutrition per serving

kcalories
355
protein
5g
carbs
41g
fat
20g
saturates
3g
fibre
4g
sugar
3g
salt
0.9g

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  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.

Recipe from Good Food magazine, June 2009

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
kimmyno-cook's picture

Very tasty and impressive for a dinner party. Can leave them in the oven for a bit longer if the rest of your dinner isn't quite ready and they are still good. Am now on my third time of using this recipe and just love it!

ishouldbeeating's picture

Really really delicious! The capers and olives went all crispy too. One of the best roast potato recipes I've tried. Kids loved it too.

cj-mock's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Great dish! Made a few times now, lovely in the summer as side dish to a BBQ.

tiggia's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really easy and tasty, great for when you have friends round.

laughinggirl66's picture
  • 1
  • 2
  • 3
  • 4
  • 5

oh and i added extra tyme and oregano from the garden

laughinggirl66's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

kateclift's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

drgrobby's picture

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

elaineincornwall's picture

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.

elaineincornwall's picture

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.

ednaclowdes's picture

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.

dichohecho's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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!)

Foodmonster2's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

mcfarde's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

blodyn's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

notmum's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really truly delicious, bursting with flavour!

elizabethr's picture

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.

lorraine21's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

safricanfoodie's picture

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

Pages

Questions

Tips