Mediterranean roast potatoes

(8 ratings)
Mediterranean roast potatoes
Mediterranean roast potatoes
  • Serves: 4-6

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Woman's Weekly recipe These Mediterranean roast potatoes are the perfect choice for a summer Sunday lunch. With crispy new potatoes and juicy cherry tomatoes baked with olive oil, garlic and anchovies, this spud recipe is a true taste of the Med. Try serving it up with roast chicken or baked fish for a delicious family feast.


  • 750g new potatoes
  • 4tbsp light olive oil
  • 1 bulb garlic, separated into cloves
  • 50g anchovy fillets (tinned), drained and sliced
  • 200-300g cherry tomatoes on the vine
  • 3-4tbsp sliced olives (black and green)
  • Black pepper, to season

The way to tell whether a potato is new rather than just small is to rub the skin. It should come off easily.


  1. Begin by preheating the oven to 200C/400F/Gas Mark 6.
  2. Place the potatoes in a roasting tin and coat with 2tbsp olive oil. Roast them in the centre of the oven for 20 mins.
  3. Remove from the oven and add the rest of the ingredients, drizzling over the remaining olive oil and grinding over some black pepper. Return to the oven for 20-25 mins, or until the potatoes are tender and the skins on the tomatoes are just starting to split. Serve immediately.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 183(kcal)
  • Fat 9.5g
  • Saturates 1.5g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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