Roasted Baby Potatoes with Capers and Rosemary |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
3 pounds assorted baby potatoes (such as red-skinned, white rose, and baby purple), 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 coarse kosher salt |
3 tablespoons drained capers |
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. 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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