zoom Roast potatoes with a sun-dried tomato tapenade dressing

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    Roast potatoes with a sun-dried tomato tapenade dressing

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    Roast potatoes with a sun-dried tomato tapenade dressing

    • Vegetarian
    • Gluten Free
    • Preparation time: 15 minutes
    • Cooking time: 35 minutes
    • Total time: 50 minutes

    Serves: 4 as a side


    750g baby Jersey Royal potatoes
    ½ x 280g jar sun-dried tomatoes in oil
    2 garlic cloves
    1 tbsp nonpareille capers, drained and rinsed
    50g pitted green olives, drained
    25g flat leaf parsley, roughly chopped


    1. Preheat the oven to 200°C, gas mark 6. Cover the potatoes with plenty of cool water in a large saucepan, add a pinch of salt and bring to the boil. Simmer for 10 minutes, until not quite tender to the point of a knife. Drain in a colander.

    2. Toss the drained potatoes with 2 tbsp strained oil from the sun-dried tomato jar, season and roast for 25 minutes, shaking the tin a couple of times. The potatoes should be golden and tender. Set aside to cool slightly.

    3. Meanwhile, put the drained tomatoes, garlic, capers, olives, most of the parsley and 3 tbsp oil from the tomato jar (no need to strain this time) in a blender or small bowl of a food processor. Season generously with black pepper and briefl y whizz to a very rough paste, scraping down the sides of the bowl as needed. Toss the paste through the roast potatoes and scatter with the remaining parsley.

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    This recipe first appeared in Waitrose Food, May 2018 issue. Download the Waitrose Food app for the full issue


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