Roasted Baby Potatoes with Capers and Rosemary |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | |||||||||
| INGREDIENTS: | ||
| 3 pounds assorted baby potatoes, halved | 1/4 cup extra-virgin olive oil | 3 fresh rosemary sprigs, each broken into 4 pieces, plus more for garnish |
| 3 large garlic cloves, halved | 1-1/2 teaspoons coarse Kosher salt | 3 tablespoons salt-packed capers, rinsed well |
| 1 | Preheat oven to 400 F. Arrange potatoes in single layer on large rimmed baking sheet. Drizzle with oil; sprinkle with 12 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. |