Side Dish: United States – Roasted Yukon Gold Potatoes with Rosemary, Lemon Herb Garnish and Crispy Capers

Serving Size: 6

Approximate Time

Prep 10 min

Cook 30 min

Total 40 min

Ingredients

2 lb / 900 g Yukon Gold potatoes, cut into 1-inch wedges or halved if small
3 tbsp (45 ml) extra-virgin olive oil, plus 1 tbsp (15 ml) for frying capers
2 tsp chopped fresh rosemary (about 2 sprigs)
3 garlic cloves, smashed
1 tsp kosher salt, plus more to taste
1 / 2 tsp freshly ground black pepper
2 tbsp (30 ml) small capers, drained and patted dry
1 / 2 cup (15 g) finely chopped flat-leaf parsley
Zest of 1 lemon
1 small garlic clove, finely minced
2 tsp (10 ml) extra-virgin olive oil
Pinch of flaky sea salt

Instructions

Preheat oven to 450°F/230°C. Place a rimmed baking sheet inside to heat while the oven preheats.
In a large bowl, toss potatoes with 3 tbsp olive oil, rosemary, 1 tsp kosher salt, and black pepper until evenly coated.
Carefully remove the hot baking sheet, spread potatoes cut-side down in a single layer, and roast for 15 minutes.
Add the smashed garlic cloves to the pan (tuck them under or between potatoes to prevent scorching), flip potatoes, and continue roasting 12–15 minutes more, until deeply golden and crisp.
While potatoes roast, heat 1 tbsp olive oil in a small skillet over medium-high. Fry capers 2–3 minutes until they bloom and crisp. Transfer to paper towels to drain.
Make the gremolata: In a small bowl, combine parsley, lemon zest, minced garlic, 2 tsp olive oil, and a pinch of flaky salt.
Transfer hot potatoes to a serving bowl, discard or finely mash the softened roasted garlic into them, and toss gently with the gremolata. Scatter crispy capers over the top, taste, and adjust salt as needed. Serve immediately.