Crispy new potato bake

Crispy new potato bake

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(18 ratings)

Prep: 10 mins Cook: 1 hr

Easy

Serves 4
A crisp and juicy rustic side dish, peppered with tangy olives and capers

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal355
  • fat20g
  • saturates3g
  • carbs41g
  • sugars3g
  • fibre4g
  • protein5g
  • salt0.9g
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Ingredients

  • 1kg Jersey Royal potatoes
  • handful small capers
    Capers

    Capers

    kay-per

    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

    Rosemary

    rose-mar-ee

    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

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.

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Comments, questions and tips

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laughinggirl66
16th Aug, 2012
5.05
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
26th Feb, 2012
5.05
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
19th Aug, 2011
We loved this, served with baked lamb, roast tomatoes and some greens - lovely!
elaineincornwall
14th May, 2011
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
14th May, 2011
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
6th Apr, 2011
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
12th Mar, 2011
4.05
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
20th Sep, 2010
5.05
Great side dish, full of flavour. Have made it many times and will make again.
mcfarde
19th Sep, 2010
5.05
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
1st Nov, 2009
5.05
Absolutely delicious and a lovely alternative to sunday roasties. I use balsamic vinegar. thoroughly recommended.

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