A crisp and juicy rustic side dish, peppered with tangy olives and capers
Prep:10 mins
Serves 4
1kg Jersey Royal potatoeshandful small capers2 handfuls stoned black olives1 tbsp thyme leavessmall bunch rosemary, broken into sprigs6 tbsp extra-virgin olive oil1 tbsp white wine vinegar
STEP 1Heat 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.STEP 2Line 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.
