The New Potato Dish Everyone—and We Mean Everyone—Will Love
This amazing recipe teaches you how to make fluffy-on-the-inside, crispy-on-the-outside spuds without loads of cheese or oil. (Plus, nine more healthy ways to cook the world's favorite side.)
By Lynn Andriani
Roasted Marble Potatoes
James Papadopoulos, chef de cuisine at Sam & Harry's Steakhouse in Schaumburg, Illinois, roasts baby potatoes with extra-virgin olive oil, whole cloves of garlic and fresh thyme. Once they're tender, he tosses in some sliced caper berries (which are milder than capers) for a bright bite of acidity, akin to the pep a dash of vinegar gives to a plate of fish and chips.
Get the recipe: Roasted Marble Potatoes
Get the recipe: Roasted Marble Potatoes
Published 11/13/2013