Name: Roasted Baby Potatoes with Capers and Rosemary
Yield: Makes 8 servings
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

Recipe information

Yield
Makes 8 servings

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

Preparation

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.