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Sides | Vegan

Crispy new potato bake

A good side dish for your brain, cells, heart and immune system

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Crispy new potato bake recipe
Serves:
4
Preparation:
10 Mins
Cooking:
60 Mins
Low FODMAP:
No
Allergens:
Gluten, Sulphur dioxide
Check Your Own Recipe

What are the health benefits of Crispy new potato bake?

A good side dish for your brain, cells, heart and immune system

 

Ingredients

Method

Ingredients

20g/handful small capers nutritional information
20g/handful small capers
1kg Jersey royal potatoes nutritional information
1kg Jersey royal potatoes
90ml/6 tbsp extra-virgin olive oil nutritional information
90ml/6 tbsp extra-virgin olive oil
50g/2 handfuls stoned black olives nutritional information
50g/2 handfuls stoned black olives
10g/small bunch rosemary, broken into sprigs nutritional information
10g/small bunch rosemary, broken into sprigs
Salt and pepper to taste nutritional information
Salt and pepper to taste
12g/1 tbsp thyme leaves nutritional information
12g/1 tbsp thyme leaves
15ml/1 tbsp white wine vinegar nutritional information
15ml/1 tbsp white wine vinegar
More about these ingredients

Method

Simply follow our simply laid out recipe:

1) Heat oven to 240C/220C fan/gas 9. 
2) Boil the potatoes until the softer side of cooked, about 12 mins. Drain, slice in half, then tip into a bowl.
3) Tip the capers, olives and herbs on top of the potatoes, then add most of the oil and a little seasoning. Stir together, lightly crushing the potatoes. 
4) Line a medium Swiss roll-type tin with baking parchment, leaving some hanging over the sides. Tip the potatoes into the tin and flatten down. 
5) Mix the vinegar and remaining oil, drizzle over the potatoes, then bake for 40 mins until golden.

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