Schmaltz Roasted Potatoes with Crispy Capers and Parsley


  • 1 ½ pounds Idaho® Russian Banana Potatoes
  • ½ cup schmaltz, warmed to liquid consistency
  • As needed flaky sea salt
  • ¼ cup capers, rinsed and drained well
  • 2 cups Italian parsley leaves
  • ½ lemon, juiced


  1. Rinse potatoes and slice lengthwise into halves.
  2. Drizzle a half sheet tray with 2 tablespoons of schmaltz. Toss potatoes in the remaining schmaltz and season lightly with flaky sea sat. 
  3. Lay potatoes onto the tray with the cut sides down. Pour any schmaltz remaining in the bowl over the potatoes. Sprinkle the capers around the potatoes.
  4. Roast potatoes and capers at 450 degrees F until the potatoes are tender and well-browned on the cut sides.
  5. Remove from the oven and transfer the potatoes, capers, and any residual schmaltz to a bowl. Toss with the parsley leaves and lemon juice and serve immediately.
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Yield: 4

Chef Molly McGrath
All Day Kitchens

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