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Preheat the oven to 220°C and line a baking tray with baking paper.
Place the potatoes in a pan and cover with cold, salted water. Bring to the boil over medium-high heat, then reduce heat to medium and simmer for 10-12 minutes until just tender. Drain well and set aside to cool slightly.
Crush the potatoes very lightly with a fork, then place in a bowl with the capers, olives, thyme and rosemary, then season. Add ⅓ cup (80ml) oil and toss well to coat the potatoes. Tip onto the baking tray. Whisk the vinegar and remaining 2 tablespoons oil together, then drizzle over the potatoes.
Bake for 45 minutes or until golden and crisp. Scatter with parsley and serve.