Italian potato bake

Serves: 4
Course: Side Dish
Cooking Time: 0 hr 40 mins
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

Domini Kemp

Domini Kemp

Domini Kemp, a contributor to The Irish Times, is a chef and food writer