Roasted Potatoes with Parsley & Caper Salsa

Sunday nights in the summer scream for easy dinners.  This past Sunday, we decided to keep it simple and visited our favorite local meat market to stock up on flavorful sausages and burgers for the charcoal grill.  Side dishes were super easy and perfect for eating al fresco:  Lots of pickled vegetables and condiments for the grilled fare and an easy arugula salad.  Last, but certainly not least, we roasted some baby potatoes until crisped and golden, then tossed them with a summery parsley and caper salsa.  This recipe is ideal for lazy Sundays because you can roast the potatoes early, toss them in the salsa, let them sit on the counter and enjoy them at room temperature whenever you're ready to eat.  The salsa is herby, briney, tart and spicy making it a great accompaniment to the creamy roasted potatoes. Flavorful, summery and easy. Just as Sunday nights should be.

Roasted Potatoes with Parsley Caper Salsa

adapted from this recipe

serves 6

2 lbs baby potatoes, scrubbed and sliced in half

4-5 Tbsp olive oil + more for drizzling on potatoes

3 tsp kosher salt, divided

1/2 tsp freshly ground black pepper

2 heaping Tbsp capers, with juice

zest of 1 small lemon + the juice from half that lemon

1 garlic clove

1 small shallot (or half of a large shallot)

1/4 cup chopped fresh parsley

1/4 tsp red pepper flakes

Preheat oven to 425 degrees.  Slice potatoes in half and transfer to a baking sheet. Drizzle potatoes liberally with olive oil and then sprinkle with 2 tsp of the kosher salt and the freshly ground black pepper.  Toss until potatoes are evenly coated and spread them out in an even layer on the pan.  Roast potatoes for approximately 45 minutes or until they are browned, crisped and no longer stuck to the pan.  Set potatoes aside while you make the salsa.

In the bowl of a food processor, (you could also use a blender, a mortar and pestle or simply chop the ingredients by hand) combine the capers, lemon zest, lemon juice, garlic clove, shallot, parsley and a pinch of kosher salt. Puree the mixture while streaming in 4-5 Tbsp of olive oil (add as much or little as looks good to you). Puree until throughly blended but still a bit chunky.  Transfer salsa to a bowl, add the red pepper flakes and stir to mix.

Spoon all of the salsa over the potatoes and toss until evenly coated. Serve warm, at room temperature or cold.

ps:  you can make the parsley caper salsa early, keep it in the refrigerator and toss it with your freshly roasted potatoes whenever you're ready to eat.

pps:  This salsa would also be incredible with chicken, fish or a freshly grilled steak.  

Buttery baby potatoes ready to be roasted.

Fresh lemon juice and zest gives the salsa a zesty tartness.

Blending the salsa in a food processor makes this dish even easier.  

Roasted potatoes awaiting their salsa dressing.

Green, summery, fresh and perfect alongside anything off the grill.

Pile them on a platter and dig in.