Roasted Baby Potatoes With Capers and Rosemary

• 3 lbs baby potatoes, halved
• 14 cup extra virgin olive oil
• 3 sprigs fresh rosemary, each broken into 4 pieces plus more for garnish
• 3 large garlic cloves, halved
• 1 12 teaspoons kosher salt
• 3 tablespoons capers, drained

1. Preheat oven to 400F Arrange potatoes in single layer on large rimmed baking sheet.
2. Drizzle with oil; sprinkle with rosemary pieces, garlic, and salt; toss to coat.
3. Roast until potatoes are tender, stirring every 15 minutes, about 45 minutes total.
4. Mix in capers.
5. Roast until flavors blend, about 5 minutes longer.
6. Season with pepper.
7. Transfer to bowl.
8. Garnish with rosemary sprigs.

baby potatoes, extra virgin olive oil, rosemary, garlic, kosher salt, capers

Taken from www.food.com/recipe/roasted-baby-potatoes-with-capers-and-rosemary-365719 (may not work)