This is a bit different and perfect when you’ve got over the initial excitement of new potatoes and feel like doing something other than steaming them and covering them with butter. Jersey Royals are nice if you can find them. We served these with some salmon and herby mayonnaise.
Crispy new potatoes with olives, capers & herbs – serves 4
- 1kg Jersey Royal potatoes or other small new 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/Fan 220C/Gas 9.
Boil the potatoes until almost cooked – about 12 minutes. Drain, then slice and put into a large bowl. Tip in the capers, olives and herbs, then add most of the olive oil and season. Gently mix together, lightly crushing the potatoes as you go.
Line a medium Swiss roll tin with baking parchment, leaving some overhanging. Tip the potatoes into the tray and spread to flatten. Mix the vinegar with the rest of the oil and drizzle over. Bake for 40 minutes or until crisp and golden.
(Original recipe from BBC Good Food)
Jono & Jules do food & wine 
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