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Roasted Baby Potatoes With Capers and Rosemary

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“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.”
READY IN:
1hr 5mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

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.

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