Crispy new potato bake

Crispy new potato bake

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(23 ratings)

Prep: 10 mins Cook: 1 hr


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


  • 1kg Jersey Royal potatoes
  • handful small capers
    Capers in bowl



    Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…

  • 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


  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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22nd Aug, 2018
Very enjoyable and a nice change. We served these potatoes with the Paprika Chicken Ciabatta 'burgers'. Halved the amount of oil stated and came out nicely.
24th Jun, 2018
I have used this recipe for years, it’s just so wonderful! The only thing I change is to use basalmic vinegar instead of white. It freezes beautifully too.
15th Jan, 2017
This was a hit. Cooked it for dinner with friends and everyone had second helpings. Potatoes went lovely and crispy - did stick a bit to the parchment but didn't stop them being tasty! Will be making again.
19th Nov, 2016
Great recipe! I use white balsamic vinegar which adds a lovely sweetness to the saltiness of the olives and capers.
Pink Moon
10th Apr, 2016
Love this sooooooo much! Don't change a thing - it's perfect!
5th Feb, 2015
Nom-nom-nom. Fit. That is all.
17th Apr, 2014
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!
17th Jan, 2014
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.
24th May, 2013
Absolutely delicious. The potatoes were so creamy. It was a taste sensation. I put in extra capers as I love them. It was so good that I'm making it again tonight. I made it to go with this: but left the potatoes out of this recipe.
5th Mar, 2013
Great dish! Made a few times now, lovely in the summer as side dish to a BBQ.


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