Roast baby potatoes with olives and artichokes recipe | Sainsbury`s Magazine
This easy summer recipe jazzes up roasted baby potatoes with jarred artichokes, Nocellara olives and watercress. It makes a delicious BBQ side, or serve with sa
Ingredients
- 1 x 280g jar Italian artichoke antipasto
- 2 tbsp olive oil
- 750g baby salad potatoes, halved
- 80g Nocellara olives, drained
- 4 unpeeled garlic cloves, lightly squashed with the flat of a knife
- 80g watercress
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