Roasted Baby Potatoes with Capers and Rosemary

Serving Size:Serves 8


3 pounds assorted baby potatoes (such as red-skinned, white rose, and baby purple), halved

1/4 cup Brennan’s Cellars 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


A great side dish to any meat. Also great as a brunch side. Reheats the next day, too.

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.

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