Roast potatoes with a sun-dried tomato tapenade dressing

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.