Crispy new potatoes and juicy cherry tomatoes baked with olive oil, garlic, and anchovies, this Mediterranean potatoes recipe is a true taste of the Med.
These Mediterranean roast potatoes are the perfect choice for a summer Sunday lunch. Try serving it up with roast chicken or baked fish for a delicious family feast. Make it into a complete meal by topping the Mediterranean potatoes with sliced halloumi 25 minutes into the cooking time. Serve with a fresh green salad. To make this dish vegetarian, simply switch the anchovies for an equal amount of capers.
Ingredients
750g new potatoes
4tbsp light olive oil
1 bulb garlic, separated into cloves
50g anchovy fillets (tinned), drained and sliced
200-300g cherry tomatoes on the vine
3-4tbsp sliced olives (black and green)
Black pepper, to season
WEIGHT CONVERTER
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Method
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.
Top tips for making Mediterranean potatoes
The way to tell whether a potato is new – rather than just small – is to rub the skin. It should come off easily.
Sue McMahon is a former Food and Recipes Writer at GoodTo and Cooking Editor at Woman's Weekly. Her primary passion is cakes and Sue regularly travels the world teaching cake decorating. Her biggest achievement to date was winning the Prix d’honneur at La Salon Culinaire International de Londres beating over 1,200 other entries.
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