Crispy Roasted Potatoes with Caper Vinaigrette

Name: Crispy Roasted Potatoes with Caper Vinaigrette
Prep time: 20 min
Total time: 1 h
Yield: 8
Ingredients: 2 1/2 lb. Yukon gold potatoes, unpeeled, cut into 1-in. chunks; 1 1/2 lb. sweet potatoes, unpeeled, cut into 1-in. chunks; 5 tbsp. olive oil, divided; 1/4 c. fresh flat-leaf parsley leaves, finely chopped; 1/4 c. sherry vinegar; 3 tbsp. capers, drained and chopped; 1 tbsp. anchovy paste; 1 clove garlic, crushed and pressed

By The Good Housekeeping Test KitchenPublished: Sep 22, 2015

ghk_1015_crispy_roasted_potatoes_with_caper_vinaigrette

Quentin Bacon

Yields:

Prep Time:

20 mins

Total Time:

1 hr

Jump to recipe

Switch up your standard roasted potatoes with a zesty caper vinaigrette.

Advertisement - Continue Reading Below

Ingredients

2 1/2 lb. Yukon gold potatoes, unpeeled, cut into 1-in. chunks
1 1/2 lb. sweet potatoes, unpeeled, cut into 1-in. chunks
5 Tbsp. olive oil, divided
1/4 cup fresh flat-leaf parsley leaves, finely chopped
1/4 cup sherry vinegar
3 Tbsp. capers, drained and chopped
1 Tbsp. anchovy paste
1 clove garlic, crushed and pressed

Directions

1. Step 1In 7- to 8-quart saucepot, cover potatoes with cold water. Stir in 2 tablespoon salt. Partially cover and heat to boiling on high. Reduce heat to maintain simmer; cook 7 minutes, stirring occasionally. Drain well; return to pot. Potatoes can be parboiled and held at room temperature up to 2 hours before roasting.
2. Step 2While potatoes simmer, preheat oven to 450 degrees F. Vigorously toss potatoes with oil; arrange in single layer on 2 large rimmed baking sheets. Roast 20 minutes or until golden brown and crisp, rotating sheets on racks halfway through and stirring once or twice.
3. Step 3Meanwhile, in large bowl, whisk parsley, vinegar, capers, anchovy paste, garlic, remaining oil, and 1/2 teaspoon salt. Toss potatoes with vinaigrette until well coated.

ABOUT 265 CALS, 5 G PROTEIN, 41 G CARBS, 9 G FAT (1 G SAT), 5 G FIBER, 485 MG SODIUM.

Advertisement - Continue Reading Below