EVOO & Caper Salsa Verde Over Roasted Potatoes

Crispy, golden roasted potatoes tossed in Bona Furtuna Everyday Olive Oil, topped with a briny caper salsa verde and finished with a generous drizzle of Bona Furtuna Forte Olive Oil. Bold, herbaceous, and endlessly snackable.

Why You'll Love EVOO & Caper Salsa Verde Over Roasted Potatoes

The potatoes roast at 425°F for 20 to 25 minutes, flipped once, until golden and crisp, while parsley, capers, lemon zest, lemon juice, and garlic get stirred together with Bona Furtuna Forte Olive Oil for the salsa verde. Spoon the salsa over the hot potatoes and finish with another drizzle of Forte Olive Oil and flaky salt. Good as a side or an appetizer for entertaining.

Tips and Tricks

• Make the salsa verde ahead: Letting it sit overnight helps the flavors meld and deepen.
• Use a microplane for zest: This keeps the lemon zest light and aromatic without bitterness.
• Dress while hot: Toss the potatoes with a splash of olive oil right out of the oven to boost richness.

Variations

This dish is flexible and full of potential. Here are a few ways to customize it:

• Olive Salsa Verde: Add chopped green olives for more briny depth.
• Herb Swap: Sub parsley with fresh mint or cilantro for a new twist.
• Spicy Kick: Stir minced Calabrian chilis into the salsa for a pop of heat.

Substitutions

Out of an ingredient or want to adjust the flavors? Try these:

• Baby potatoes → Yukon golds or fingerlings: Just chop to bite-size.
• Bona Furtuna Forte Olive Oil → Your favorite robust EVOO: Look for something peppery and bold.
• Lemon juice → Red wine vinegar: Adds a sharper acidity for more contrast.

Best Served With

• Grilled fish or lemony roasted chicken
• A glass of crisp Sauvignon Blanc or citrusy Albariño
• A chilled white bean salad with herbs
• Roasted asparagus or broccolini

How to Store Leftovers

• Store any leftover potatoes in an airtight container in the fridge for up to 3 days. Reheat in a 400°F oven for 8-10 minutes to bring back their crispiness.
• The salsa verde can be refrigerated separately in a sealed jar for up to 5 days-just give it a stir before serving.

Common Questions

EVOO & Caper Salsa Verde Over Roasted Potatoes

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Crispy, golden roasted potatoes tossed in Bona Furtuna Everyday Olive Oil, topped with a briny caper salsa verde and finished with a generous drizzle of Bona Furtuna Forte Olive Oil. Bold, herbaceous, and endlessly snackable.

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Prep Time 25 minutes mins

Cook Time 15 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Appetizer, Side Dish

Cuisine: Californian, Italian

Calories: 373

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 1 lb baby potatoes halved
• 3 tablespoon Bona Furtuna Everyday Olive Oil
• Kosher salt to taste
• Black pepper to taste
• ½ cup fresh parsley chopped
• 2 tablespoon capers rinsed and chopped
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1 clove garlic minced
• 3 tablespoon Bona Furtuna Forte Olive Oil
• Pinch red pepper flakes optional
• 2 tablespoon Bona Furtuna Forte Olive Oil
• Flaky salt to taste

Equipment

• Sheet Pan
• Spatula or tongs
• Microplane
• Chefs knife
• Mixing bowl

Method

 

Roast the Potatoes

1. Preheat oven to 425°F (220°C).
2. In a bowl, toss halved baby potatoes with Bona Furtuna Everyday Olive Oil, kosher salt, and black pepper.
3. Spread on a sheet pan in a single layer.
4. Roast for 20-25 minutes, flipping once halfway through, until golden brown and crisp.

Make the Caper Salsa Verde

1. In a mixing bowl, combine chopped parsley, capers, lemon zest, lemon juice, minced garlic, and Bona Furtuna Forte Olive Oil.
2. Stir to combine. Season with kosher salt and red pepper flakes to taste.

Nutrition

Calories: 373kcalCarbohydrates: 84gProtein: 11gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 488mgPotassium: 2117mgFiber: 12gSugar: 4gVitamin A: 2561IUVitamin C: 139mgCalcium: 110mgIron: 6mg

Notes

Storage: refrigerate the potatoes in an airtight container for up to 3 days; re-crisp in a 400°F oven for 8-10 minutes. Keep the salsa verde in a sealed jar in the fridge for up to 5 days.

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