Roasted Baby Potatoes with Capers and Rosemary

Name: Roasted Baby Potatoes with Capers and Rosemary
Yield: Makes 8 Servings
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 salt-packed capers, rinsed well

By Miriyam Glazer

March 31, 2006

Recipe notes