Roasted Baby Potatoes With Capers And Rosemary - cooking recipe

Ingredients
    3 lbs assorted baby potatoes, halved (such as red-skinned, baby Yukon, White Rose, and baby purple)
    1/4 cup extra virgin olive oil
    3 sprigs fresh rosemary, each broken into 4 pieces plus more for garnish
    3 large garlic cloves, halved
    1 1/2 teaspoons coarse kosher salt
    3 tablespoons drained capers
Preparation
    Preheat oven to 400\u00b0F 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.

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