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Ingredients
3 pounds redskinned baby potatoes, halved or
quartered depending on size
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
Instructions
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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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