Crispy New Potato Bake

By Jane Hornby, BBC Good Food website
Serves 4


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


  • 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.