Roasted Baby Potatoes With Capers and Rosemary |
|
 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
|
Bon Appitit Ingredients:
3 lbs baby potatoes, halved |
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 kosher salt |
3 tablespoons capers, drained |
Directions:
1. 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.
2. Mix in capers. Roast until flavors blend, about 5 minutes longer. Season with pepper. Transfer to bowl. Garnish with rosemary sprigs.
|
|