Roasted Baby Potatoes with Capers and Rosemary

This is a really simple potato dish with a nice twist. The capers really add something special and different to this otherwise "standard" dish. And what's not to love about caramelized potatoes? Yum!



Roasted Baby Potatoes with Capers and Rosemary
Bon Appétit April 2006

Makes 8 servings

3 lbs. assorted baby potatoes (such as red-skinned, White Rose, and baby purple), halved
¼ cup extra-virgin olive oil
3 sprigs fresh rosemary, each broken into 4 pieces plus more for garnish
3 large garlic cloves, halved
1 ½ teaspoons coarse kosher salt
3 tablespoons drained capers

Preheat oven to 400°F. Arrange potatoes in single layer on large rimmed baking sheet. Drizzle with oil; sprinkle with rosemary pieces, garlic, and salt; toss to coat. Roast until potatoes are tender, stirring every 15 minutes, about 45 minutes total. Mix in capers. Roast until flavors blend, about 5 minutes longer. Season with pepper. Transfer to bowl. Garnish with rosemary sprigs.

MacGourmet Rating: 4 Stars

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