Roasted Baby Potatoes with Capers and Rosemary

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  • 3 pound(s) assorted baby potatoes halved
  • 1/4 cup(s) extra-virgin olive oil
  • 3 fresh rosemary sprigs each broken into 4 pieces, plus more for garnish
  • 1.5 teaspoon(s) coarse kosher salt
  • 3 tablespoon(s) 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 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.
March 2013

This recipe is a personal recipe added by 8stringfan and has not been tested or endorsed by MyRecipes.

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