Roasted new potatoes are delicious. Capers and olives add an extra layer of flavour. A fuss-free side, salad or mezze dish for summer. Vegan friendly and glutenfree!
We love new potatoes and I welcome the first ones of the season. Jersey Royals are the cream of the crop. Simple is best for the first of these early treats and I like them steamed or boiled in their skins, served with lots of butter. Any leftovers go into potato salads. However, there is so much more to these fantastic little potatoes and roasting them gives them a whole new dimension.
For this recipe, I boiled and then roasted Albert Bartlett Jersey Royal new potatoes with black olives, capers and onion. The first time I made this dish, I thought that I had made enough for supper and lunch the next day. It turned out I was wrong, because we gobbled them all up!
If you have a little bit more self-control than I do, you can make double and serve it for lunch the next day. These delicious potatoes work well hot, warm or cold, so they are also great with a picnic.
What Makes Jersey Royals Special?
The farmers of Jersey have been producing Jersey Royals for over 140 years. They farm the island’s steep south-facing slopes known as côtils, planting and harvesting the potatoes by hand.
Many still use the local seaweed as a sustainable, organic fertiliser to nourish the crop and this adds to the distinctive flavour. The resulting potatoes, with their kidney shape and great taste, are unique to the island.
In 1997 a Protected Designation of Origin (PDO) gave the Jersey Royal name the same protection as Champagne or Parmigiano-Reggiano, which means then when you buy Jersey Royals you know you getting a superior quality product, produced in accordance to strict rules.
About Albert Bartlett Jersey Royals
Albert Bartlett is a family business and has been bringing potatoes to our tables since 1948. Today the company works with farmers all over the UK to supply a range of varieties all year round.
Many of the growers who supply Albert Bartlett with Jersey Royals are fourth and fifth generation potato farmers, working with the company to maintain the highest standards of sustainability.
The potatoes are washed and packed in St Helier, within hours of harvesting. As a result, you can buy the freshest possible potatoes with minimal food miles to worry about.
How to Make Roast New Potatoes With Capers & Olives
Step 1 – Heat oven to 170°C (Fan) /340°F (Fan)/Gas Mark 5 and find all your ingredients.
Step 2 – Cut larger Albert Barlett Jersey Royals in half. Add the potatoes to a saucepan. (There is no need to peel them, which is one of the joys of new potatoes.) Cover with boiling water and gently simmer for five minutes.
You don’t want the potatoes to get too soft or to start to break up, so don’t boil them too quickly. Simmer them very gently with the water barely moving.
Step 3 – Once the potatoes have started to soften, drain and allow to dry.
Step 4 – Peel and slice the onion and garlic. Then put them in an ovenproof dish with the potatoes and olive oil.
Step 5 – Rinse the capers and olives to remove the brine. Then scatter them over the potatoes and season. Stir to coat everything with the oil.
Step 6 – Place in the oven and roast uncovered for 35–40 minutes, until the potatoes are cooked through.
Hints and Variations
- To avoid the potatoes getting too soft or breaking up, make sure you don’t simmer them too fast. The water should be barely moving.
- Try adding diced feta at the end.
- Experiment with different herbs and green olives. They are also delicious roasted with wedges of lemon.
- These potatoes are good with smoked fish. Alternatively, serve them as part of a hot or cold mezze buffet.
Roasted new potatoes are delicious; capers and olives add an extra layer of flavour. Vegan and Gluten Free.
- 450 g new potatoes
- 1 tbs olive oil
- 1 small onion sliced
- 1 clove garlic finely chopped
- 1 tbs capers
- 1 tbs sliced black olives
- 1 tbs oregano or your favourite aromatic herb
- salt & pepper to taste
Heat oven to 170°C (Fan) /340°F (Fan)/Gas Mark 5.
Cut larger potatoes in half. Put them in a saucepan. (You don't need to peel them.) Cover with boiling water and gently simmer for five minutes.
Once the potatoes have started to soften, drain and allow to dry.
Peel and slice the onion and garlic. Then put them in an ovenproof dish with the potatoes and olive oil.
Rinse the capers and olives. Then scatter them over the potatoes and season to taste. Stir to coat everything with the oil.
Place in the oven and roast uncovered for 35–40 minutes, until the potatoes are cooked through.
To avoid the potatoes getting too soft, make sure you don't boil them too quickly. The water should be barely moving.
Try adding cubes of feta at the end.
Experiment with different herbs and green olives. They are also delicious roasted with wedges of lemon.
These potatoes are good with smoked fish. Alternatively, serve them as part of a hot or cold mezze buffet.
- This recipe is 6 Weight Watchers Smart Points per portion
Roasted new potatoes recipe commissioned by Albert Bartlett Jersey Royals, all opinions our own.