Baby baked potatoes with olives, capers & tomatoes

Baby baked potatoes with olives, capers and tomatoes

Looking for an easy but totally delicious idea for a side Mediterranean-inspired dish? It’s right here! Baby potatoes are quick to prepare, and their delicious flavour is complemented by Fragata olives and capers, garlic and cherry tomatoes. It only takes 20 minutes in the oven to create a beautiful, crisp side dish. So for a weeknight dinner option, or Sunday roast side alternative, look no further. You can serve them with meat, with fish, or even an omelette.

The secret to crisp potatoes is a generous sprinkling of salt and a healthy drizzle of olive oil. To finish, scatter chopped fresh herbs over the top – parsley works beautifully.

Serves 4

Prep time 5 minutes

Cook Time 20 minutes

Difficulty Easy

Home » Recipes » Dinner » Baby baked potatoes with olives, capers and tomatoes

Ingredients

750g new potatoes

5 garlic cloves

200g cherry tomatoes

1 x 120g pack Fragata marinated stoneless olives with olive oil and sea salt

2 Tbsp Fragata Capote capers

Olive oil

Fresh parsley

Method

Chop the potatoes in half and parboil them. Put the potatoes in a tray and add peeled garlic, tomatoes, Fragata Marinated Stoneless Olives, Fragata Capote Capers, olive oil and salt.

Roast at 200 degrees celcius for 20 minutes.

Serve with fresh parsley sprinkled over the top!