Crispy Roasted Potatoes with Caper Vinaigrette

goodhousekeeping.com

Dona

2 ½ lb. Yukon gold potatoes, unpeeled, cut into 1-in. chunks

1 ½ lb. sweet potatoes, unpeeled, cut into 1-in. chunks

5 tbsp. olive oil, divided

¼ c. fresh flat-leaf parsley leaves, finely chopped

¼ c. sherry vinegar

3 tbsp. capers, drained and chopped

1 tbsp. anchovy paste

1 clove garlic, crushed and pressed

Directions at goodhousekeeping.com

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