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Roasted Potato Traybake With Olive Salsa Verde

This roasted potato traybake with chickpeas and peppers is topped with a punchy olive salsa verde, and served on a bed of creamy hummus. It’s the perfect summer small plate to enjoy alone or share with friends! Can be cooked in the air fryer or in the oven in under an hour.

potato traybake with olive salsa verde

You all know just how much I love small plate recipes – and there’s something about the warmer weather and lighter evenings that make me crave more small plate meals and starters for dinner. This gorgeous potato traybake with a fresh and zingy olive salsa verde was first created when in all honestly I just needed to clear out my fridge.

Like many things, however, that’s exactly how some of the best flavor combos come together!

For more similar small plate inspiration, try my viral Greek potatoes and whipped feta next, these crispy chickpeas and potatoes served on a red pepper feta dip, or this salad plate served with harissa chickpeas.

Cooking Tips

Here’s a few top tips for getting the most out of this recipe:

  • Potato Size: Avoid cutting your potatoes too large for this recipe. The chickpeas and peppers will inevitably cook much faster, and end up too crispy or even burned before your potatoes are ready. Aim for smaller cubed potatoes so that everything cooks evenly.
  • Olives: I used fresh green olives coated in a herby olive oil mixture for this recipe, which helped add to all those delicious flavors in the olive salsa verde. If you can’t find fresh olives, though, any other variety will also work.
  • Beans: If you don’t want to use chickpeas, you could also use cannellini beans or butter beans, or you could add it your preferred protein of choice instead.
  • Hummus: In the photos for this recipe, I used a store-bought hummus that I had in the fridge. You could make your own hummus, use a different dip such as this garlic tahini sauce, or even this fresh and zingy tzatziki!
roasted potato, chickpea, and pepperswith olive salsa verde, served on top of a plate of creamy hummus

Storing Leftovers

This recipe is best served fresh, as the hummus may make the potatoes go soggy and the olive salsa verde won’t taste the same when reheated.

I would recommend storing all three individual components separately, then assembling the dish when you’re ready to eat!

Cooking This Recipe

When I first made this recipe, I cooked it in the air fryer. The potatoes were ready after about 25 – 30 minutes at 200C, but this slightly longer cooking time was because I overcrowded the air fryer slightly!

If you cook the traybake in the oven, roast at 22C | 395F for 35 – 40 minutes. You may prefer to add the potatoes first, and then add the chickpea and peppers about 15 minutes later so they don’t burn. I like a crispy chickpea, personally!

Roasted Potatoes & Chickpeas with Olive Salsa Verde

Roasted Potatoes & Chickpeas with Olive Salsa Verde

Yield: 2-3 portions
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 5 minutes

The perfect summer small plate! These gorgeous roasted potatoes, chickpeas, and peppers and served with a punchy olive salsa verde on a bed of creamy hummus for an absolute flavour explosion.


  • 4 medium baking potatoes, chopped into small-medium cubes
  • 1 tin (400g) chickpeas, drained
  • 2 bell peppers (I used one red, one orange), chopped into chunks
  • 2tbsp olive oil
  • 1 tsp thyme
  • 1tsp dried oregano

For The Olive Salsa:

  • 90g fresh green olives
  • 1 large garlic clove
  • 20g fresh parsley, diced
  • 1 tsp oregano
  • 1tbsp olive oil
  • 1 tsp red wine vinegar
  • 1 tsp salt
  • 1 tsp black pepper

To Serve:

  • 50g hummus


  1. Add your cubed potatoes to a saucepan and pour over just enough cold water to cover them. Place the lid on your pan and par-boil the potatoes for approximately 10 minutes.
  2. Drain the potatoes, then replace the lid and shake the potatoes to rough up the edges - this helps you get super crispy roast potatoes.
  3. Add the potatoes to a mixing bowl with the drained chickpeas and peppers, and coat with the oil and herbs.
  4. If you're roasting in an oven, tip the ingredients onto a baking tray and roast for 45 minutes or until the potatoes are golden and crispy. Roast in a preheated oven at 220C | 395F.
  5. If you're air frying, add the ingredients to your air fryer (I line the potato with baking paper) for 25 - 30 minutes until cooked.
  6. Meanwhile, make the salsa by dicing the olives and garlic, and combining in a small bowl with the remaining ingredients. Taste and adjust the seasonings according to your preferences.
  7. Spread the hummus on your plate, then top with the potatoes, chickpeas, and peppers. Top the whole dish with as much of the olive salsa as you prefer. Enjoy!


This dish would also be delicious with crumbled feta on top, or even served on a bed of whipped feta instead of the hummus! Aim to cube the potatoes on the smaller side for this dish, as you don't want the chickpeas and peppers to burn before the potatoes are cooked.

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Nutrition Information:
Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 444Total Fat: 20gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 0mgSodium: 1344mgCarbohydrates: 60gFiber: 9gSugar: 5gProtein: 9g

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