Roasted Baby Potatoes With Capers and Rosemary

Made This Recipe? Add Your Photo

Total Time
1hr 5mins
Prep
15 mins
Cook
50 mins

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.

Skip to Next Recipe

Ingredients

Nutrition

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.