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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Roasted Baby Potatoes with Capers and Rosemary (Seder) Recipe

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This recipe for Roasted Baby Potatoes with Capers and Rosemary (Seder) is from Whoopin' Something Up with Gramma Pat and Friends, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 pounds assorted baby potatoes, halved
1/4 cup extra-virgin olive oil
3 sprigs fresh rosemary, each broken into 4 pieces
3 large garlic cloves, halved
1 1/2 teaspoons coarse kosher salt
3 tablespoons drained capers
Directions:
Directions:
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.
Number Of Servings:
Number Of Servings:
5

 

 

 

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