Roasted Baby Potatoes with Capers and Rosemary

By JimMac

Ingredients

• 3 pounds assorted baby potatoes (such as red-skinned, White Rose, and baby purple), halved
• 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
• fresh thyme

Details

Servings 8

Preparation

Step 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. Sprinkle with fresh thyme.