One of the great
tastes of spring
– the firm yellow
flesh has a unique
flavour and only
Jerseys have that
flaky skin. The
last long, and they
are part of our
and eat them as
often as possible.
Heat oven to 240C/220C fan/gas 9.
Boil the potatoes until the softer side of
cooked, about 12 mins. Drain, slice in half,
then tip into a bowl. Tip the capers, olives
and herbs on top of the potatoes, then
add most of the oil and a little seasoning.
Stir together, lightly crushing the potatoes.
Line a medium Swiss roll-type tin with
baking parchment, leaving some hanging
over the sides. Tip the potatoes into the
tin and flatten down. Mix the vinegar and
remaining oil, drizzle over the potatoes,
then bake for 40 mins until golden.