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Molly McGrath

Molly McGrath
Head of Culinary
All Day Kitchens

Schmaltz Roasted Idaho® Potatoes with Crispy Capers and Parsley

Recipe courtesy of Chef Molly McGrath
Sponsor: Idaho Potato Commission
Servings: 4


  • 1 ½ lbs Idaho® Russian Banana Potatoes
  • ½ c schmaltz, warmed to liquid consistency
  • As needed flaky sea salt
  • ¼ c capers, rinsed and drained well
  • 2 c Italian parsley leaves
  • ½ ea 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 salt.
  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.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley & Bree Williams

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