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A plate of assorted roasted fingerling potatoes, some purple, red, and yellow, drizzled with green pesto sauce, with a small bowl of extra pesto on the side.

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
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4
Course: Appetizer, Side Dish
Cuisine: Californian, Italian
Ingredients Equipment Method Notes

Ingredients
  

Roasted Potatoes
  • 1 lb baby potatoes halved
  • 3 tbsp Bona Furtuna Everyday Olive Oil
  • Kosher salt to taste
  • Black pepper to taste
Caper Salsa Verde
  • ½ cup fresh parsley chopped
  • 2 tbsp capers rinsed and chopped
  • 1 tsp lemon zest
  • 1 tbsp lemon juice
  • 1 clove garlic minced
  • 3 tbsp Bona Furtuna Forte Olive Oil
  • Pinch red pepper flakes optional
  • 2 tbsp 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.

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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