Place the potatoes into a medium pot, fill with water, add a pinch of salt and then bring to the boil over a medium heat.
Once the water starts to bubble slightly, reduce the heat and let the potatoes simmer for 10-12 minutes or until tender. Drain well and set aside to cool slightly.
Crush the potatoes very lightly with a fork, place in a bowl with the capers, olives, thyme, rosemary and 80ml of olive oil and toss. Transfer the potato mix onto the baking tray and set aside.
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