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Roast potatoes with a sun-dried tomato tapenade dressing
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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.
This recipe first appeared in Waitrose Food, May 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in April 2018.