Simple Recipes for the Season: Roasted New Potatoes with Capers

By / Photography By Heather Diane Hardison | May 01, 2014


Cut large new potatoes in half, leaving small ones whole. Drizzle with olive oil and season well, then roast at 375° until crisp.

When the potatoes have cooled slightly, combine with a Dijon mustard vinaigrette, capers, fresh parsley and a handful of baby arugula.


  • New potatoes
  • Olive oil
  • Dijon mustard vinaigrette
  • Capers
  • Fresh parsley
  • Baby arugula
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