Herb Roasted Potatoes with Capers & Olives
Looking for an easy, gourmet-tasting side dish for holidays or weeknight dinners? You can't go wrong with these crispy roasted potatoes with fresh herbs, capers and olives. The baby potatoes are soft and creamy on the inside and crispy on the outside.
Ingredients
- 2-2.5 lbs small (new) potatoes
- 1.5 Tablespoons capers
- 2 Tablespoons black olives
- 1 Tablespoon thyme leaves chopped
- 1 Tablespoon rosemary chopped
- 3 Tablespoons olive oil
- 1.5 Tablespoon white wine vinegar
- Salt (optional) Capers and olives typically have salt on them already, so you may not need to add any
- Pepper to taste (optional) optional
Instructions
- Preheat the oven to 450 degrees.
- Wash the potatoes. Slice each small potato in half.
- Place the potatoes in a pot and cover with water. Boil on medium-high heat for 12 to 14 minutes.
- Drain the potatoes and place in a large bowl and let cool for a few minutes.
- Cobmine the capers, olives, thyme, rosemary, olive oil, and vinegar in a large bowl and mix well.
- Add the potatoes to the olive oil and herb mixture. Toss to coat. Season with salt and pepper, if desired.
- Place the potatoes in a roasting dish or on a sheet pan and cook for 40-45 minutes until the skin is crispy.
- Let cool briefly before serving.
Notes
To save time and cleanup, you can add the drained potatoes to the baking dish and mix the herb/oil mixture in the dish they will be cooked in.
You can skip the parboiling and adjust the roasting time. Potatoes that have not been boiled may not be as tender and crispy.
Nutrition
Calories: 186kcalCarbohydrates: 27gProtein: 3gFat: 8gSaturated Fat: 1gSodium: 107mgPotassium: 644mgFiber: 4gSugar: 1gVitamin A: 76IUVitamin C: 32mgCalcium: 27mgIron: 2mg
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