Ingredients
- 1kg baby new potatoes
- 2 tbsp capers, drained (and rinsed if they’re salted)
- 100g pitted olives – a mix of black and green
- 100g sundried tomatoes, soaked, drained and chopped
- Few sprigs rosemary and thyme
- 3 cloves garlic, crushed
- 4 tbsp olive oil
- Ground black pepper
Preheat an oven to 220 degrees/gas 7. Boil the potatoes for 10 minutes and then drain. Toss them with all the remaining ingredients except the herbs, and place in a roasting tin. Bake for 15 minutes, then remove the tin from the oven and smash up the potatoes a bit with the back of a wooden spoon, before throwing in the herbs. Return to the oven for a further 15 minutes until crisp.
dkemp@irishtimes.com Food cooked and styled by Domini Kemp and Gillian Fallon
