Mediterranean Roast Potatoes
These Mediterranean roast potatoes are the perfect choice for a summer Sunday lunch. With crispy new potatoes and juicy cherry tomatoes baked with olive oil, garlic and anchovies, this spud recipe is a true taste of the Med. Try serving it up with roast chicken or baked fish for a delicious family feast.
Mediterranean Roast Potatoes
Ingredients
- 750 g new potatoes
- 4 tbsp light olive oil
- 1 bulb garlic separated into cloves
- 50 g anchovy fillets tinned, drained and sliced
- 200-300 g cherry tomatoes on the vine
- 3-4 tbsp sliced olives black and green
- Black pepper to season
Instructions
- Begin by preheating the oven to 200°C/400°F/Gas Mark 6.
- Place the potatoes in a roasting tin and coat with 2tbsp olive oil. Roast them in the centre of the oven for 20 mins.
- Remove from the oven and add the rest of the ingredients, drizzling over the remaining olive oil and grinding over some black pepper. Return to the oven for 20-25 mins, or until the potatoes are tender and the skins on the tomatoes are just starting to split. Serve immediately.
Notes
The way to tell whether a potato is new – rather than just small – is to rub the skin. It should come off easily.
