Mediterranean roast potatoes recipe

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4 - 6






05 min


55 min

Nutrition per portion

Calories 183 kCal 9%
Fat 9.5g 14%
  -  Saturates 1.5g 8%

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


  • Begin by preheating the oven to 200°C/400°F/Gas Mark 6.

  • Place the potatoes in a roasting tin and coat with 2tbsp olive oil. Roast them in the centre of the oven for 20 mins.

  • 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.

Top tip for making Mediterranean roast potatoes

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

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