Roasted Potatoes With Capers
serves 8-10
Made with fat from roast beef drippings or olive oil, use leftover potatoes to make chicken stew with mushrooms.
This recipe is part of Andrew Schloss's Sunday Dinners.
4 1/2 pounds red-skinned potatoes, halved or quartered
1 onion, finely chopped
2 cloves garlic, minced
1/3 cup fat from the drippings of roast beef or olive oil
2 tablespoons capers
prep: 5 minutes
total: 1 hour
shallow wide baking pan
1. Toss the potatoes with the onion, garlic, salt and pepper. Turn into a shallow, wide baking pan. Skim 1/3 cup of fat from the meat drippings and pour over the potatoes. Toss to coat. (If you are preparing these potatoes without the roast or prefer to not use meat fat, you can use olive oil instead.)
2. Roast at 400F for 40 minutes, turning the potatoes 2-3 times to help them roast evenly. Scatter the capers over top and roast another 10-15 minutes until the potatoes are crisp on the outside and tender inside.
