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Roast baby potatoes with olives and artichokes


Serves: 4
timePrep time: 10 mins
timeTotal time:
Roast baby potatoes with olives and artichokes
Recipe photograph by Kris Kirkham

Roast baby potatoes with olives and artichokes

Jarred antipasto is a great way to jazz up roasted baby potatoes for a deliciously different side dish. Save the recipe for your summer barbecues or turn it into a quick-and-easy midweek meal with the addition of some flaked salmon or shredded roast chicken

Serves: 4
timePrep time: 10 mins
timeTotal time:

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Nutritional information (per serving)
Calories
225Kcal
Fat
8gr
Saturates
1gr
Carbs
29gr
Sugars
3gr
Fibre
6gr
Protein
6gr
Salt
2gr

Emily Jonzen

Emily Jonzen

Emily Jonzen is a London-based food stylist and recipe writer with almost ten years of experience working on books, magazines, packaging, advertising and television projects.
See more of Emily Jonzen’s recipes
Emily Jonzen

Emily Jonzen

Emily Jonzen is a London-based food stylist and recipe writer with almost ten years of experience working on books, magazines, packaging, advertising and television projects.
See more of Emily Jonzen’s recipes

Ingredients

  • 1 x 280g jar Italian artichoke antipasto
  • 2 tbsp olive oil
  • 750g baby salad potatoes, halved
  • 80g Nocellara olives, drained
  • 4 unpeeled garlic cloves, lightly squashed with the flat of a knife
  • 80g watercress

Step by step

  1. Preheat the oven to 200°C, fan 180°C, gas 6.
  2. Tip the jar of antipasto into a sieve over a bowl to drain. Add 2 tablespoons of the drained juices to a large roasting tin, along with the measured olive oil. Heat in the oven for 2-3 minutes. Set the artichokes aside for now.
  3. Once the oil is hot, tip in the potatoes and toss to coat. Season and roast for 20 minutes initially.
  4. Remove the potatoes from the oven, turn them over and scatter in the artichokes, olives and garlic cloves. Return to the oven for a further 15-20 minutes, until the potatoes are tender within and crisp and golden on the outside.
  5. Set aside to cool briefly. Slip the garlic cloves out of their skins, chop roughly and add to a serving bowl. Toss with the warm potatoes and watercress to serve.

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