Roasted Baby Potatoes With Capers and Rosemary

blucoat's Note:

This recipe is absolutely delicious and surprisingly easy. I like it with baby Yukon potatoes as they develop a crisp exterior and a soft, creamy interior. The dish also looks very attractive, especially if you use a variety of baby potatoes. The recipe was printed in Bon Appétit (April 2006) where they recommend it as part of a Passover menu. I believe it was originally printed in "The Essential Book of Jewish Festival Cooking", by Phyllis Glazer & Miriyam Glazer.

• Total Time: 1 hrs 5 mins
• Prep Time: 15 mins
• Cook Time: 50 mins

Ingredients:

Servings: 8

• 3 lbs assorted baby potatoes , halved (such as red-skinned, baby Yukon, White Rose, and baby purple)
• 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

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.
3. Season with pepper. Transfer to bowl. Garnish with rosemary sprigs.