Baby baked potatoes with olives, capers and tomatoes

Fragata Marinated OlivesFragata Stoneless Olives

Looking for an easy but totally delicious idea for a side Mediterranean-inspired dish? It’s right here! Baby potatoes are quick to prepare, and their delicious flavour is complemented by Fragata olives and capers, garlic and cherry tomatoes. Sometimes you want to spend less time in the kitchen. But you don’t want to compromise on tasty dishes. These potatoes are simple to prepare, and only take 20 minutes in the oven to create a beautiful, crisp side dish. So for a weeknight dinner option, or Sunday roast side alternative, look no further. You can serve them with meat, with fish, or even an omelette. Anything where you’d want a potato-based side is ideal. The delicate skin on baby potatoes is delicious, so there’s no peeling needed. Simply chop the larger ones in half, parboil them (for around 8 minutes, until they’re softening but still firm in the middle) and then toss them in the pan. The other ingredients require little prep too. You don’t need to mince the garlic, simply peel the cloves and pop them in. (You could crush them slightly with the side of the knife first to release even more flavour.) The capers, tomatoes and olives are also added whole. The secret to crisp potatoes is a generous sprinkling of salt and a healthy drizzle of olive oil. To finish, scatter chopped fresh herbs over the top - parsley works beautifully. Like so many Mediterranean dishes, the beauty of this one lies with simple ingredients, with a richness of flavour. It also works well on a family table where everyone can dig in, as so many Mediterranean meals do.


  • 750g new potatoes
  • 5 garlic cloves
  • 200g cherry tomatoes
  • 1 x 120g pack Fragata marinated stoneless olives with olive oil and sea salt
  • 2 Tbsp Fragata Capote capers
  • Olive oil
  • Fresh parsley


  1. Chop the potatoes in half and parboil them. Put the potatoes in a tray and add peeled garlic, tomatoes, Fragata Marinated Stoneless Olives, Fragata Capote Capers, olive oil and salt. Roast at 200 degrees celcius for 20 minutes. Serve with fresh parsley sprinkled over the top!