Bring back the rustic flavors of Provence with this gorgeous and easy dish
2 lbs baby potatoes
1/2 cup (100g) salted capers, rinsed, drained
1 cup (120g) pitted black olives
2 tbsp thyme leaves
4 large cloves garlic, chopped
5 good-sized rosemary sprigs, chopped
1/2 cup (125ml) extra virgin olive oil
2 tbsp white wine vinegar
2 tbsp finely chopped flat-leaf parsley
Preheat the oven to 400F (220°C) and line a baking tray with baking paper.
Place the potatoes in a pan and cover with cold, salted water. Bring to the boil over medium-high heat, then reduce heat to medium and simmer for 10-12 minutes until just tender. Drain well and set aside to cool slightly.
Crush the potatoes lightly with a fork, then place in a large bowl with the capers, olives, thyme and rosemary, then season. Add 1/3 cup (80ml) olive oil and toss well to coat the potatoes. Tip onto the baking tray. Whisk the vinegar and remaining 2 tablespoons oil together, then drizzle over the potatoes.
Bake for 45 minutes or until golden and crisp. Scatter with parsley and serve.