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Nutrition Facts
Serving Size 1 (182g) Recipe makes 8 servings The following items or measurements are not included below: 3 sprigs fresh rosemary
Calories 181
Calories from Fat 62		(34%)
Amount Per Serving		%DV
	Total Fat 7.0g	10%
	Saturated Fat 1.0g	4%
	Monounsaturated Fat 4.9g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 433mg		18%
Potassium 699mg		19%
Total Carbohydrate 27.4g		9%
	Dietary Fiber 4.2g	16%
	Sugars 2.0g
Protein 3.0g		6%
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Roasted Baby Potatoes With Capers and Rosemary

Recipe #358596 | 1¼ hours | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: blucoat
Mar 2, 2009

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.

SERVES 8 (change servings and units)

Ingredients

3 lbs assorted baby potatoes, halved (such as red-skinned, baby Yukon, White Rose, and baby purple)
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.
2
Mix in capers. Roast until flavors blend, about 5 minutes longer.
3
Season with pepper. Transfer to bowl. Garnish with rosemary sprigs.