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

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Prep Time 5 mins

Cook Time 55 mins

Total Time 1 hr

Servings 4

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.