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New Potatoes with Caper Sauce
SUBMITTED BY:
michellej
PHOTO BY:
scotdog98
"Not your everyday potato. A tangy, rich potato dish that will steal the show."
RECIPE RATING:
Read Reviews
(40)
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PREP TIME
10 Min
COOK TIME
20 Min
READY IN
30 Min
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
12 small new potatoes, scrubbed
1/2 cup butter, softened
2 tablespoons capers, drained
1 tablespoon minced green onion
1/3 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1 teaspoon white wine vinegar
salt and pepper to taste
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DIRECTIONS
Combine the softened butter, capers, green onion, Parmesan cheese, parsley and vinegar in a bowl. Set aside.
Bring a large pot of salted water to a boil. If potatoes are large, cut into halves or quarters. Add potatoes and cook until tender but still firm, 15 to 20 minutes. Drain.
Add the caper sauce to the pot of drained potatoes and toss gently to coat. Season to taste with salt and pepper.
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REVIEWS
Reviewed on May 1, 2008 by
MommyFromSeattle
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MommyFromSeattle
May 1, 2008
This simple mix of ingredients deserves 10 stars. Amazing flavor! I wasn't expecting much, but after mixing it all together and tasting it, the potatoes were divine. Use good quality parmesan (not the stuff in the green can!). I've since used this sauce on baked fish or drizzle it over grilled fish and chicken. This caper sauce is so versatile but it's especially good with white fish (halibut, tilapia, cod, sole). TIP- unless your new potatoes are really small, I would definitely cut the potatoes into chunks. The cut-up potatoes releases it's starches and creates a nice thick, creamy sauce once mixed with the caper sauce. The spuds also absorbs the sauce better this way.
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11 users found this review helpful
This simple mix of ingredients deserves 10 stars. Amazing flavor! I wasn't expecting much, but...
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Reviewed on Mar. 23, 2008 by
MATTSBELLY
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MATTSBELLY
Mar. 23, 2008
We rarely rate things 5 stars but when you are ooohhing and ahhhing while eating something it deserves it. Wow! We absolutely enjoyed this. Even though we were using baby new potatoes we still cut them in half after cooking to maximaize the ingredients soaking into the potatoes. Also, we melted the butter with all the ingredients except the parm, added the potatoes to the warm butter mixture, sprinkled in the parm and then mixed it all together. Holy Moly were these good! Very fresh and rich. Also, only used 1/4 of butter due to diet restriction and they were still perfect! Thanks for the recipe! Will make again and again.
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9 users found this review helpful
We rarely rate things 5 stars but when you are ooohhing and ahhhing while eating something it...
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Reviewed on Mar. 26, 2008 by
CRUNCHM
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CRUNCHM
Mar. 26, 2008
I saw this recipe this morning as I was trying to figure out what I should bring that was a potato dish for our Easter dinner ... boy am I glad I did! These are SO easy and just yummy! I didn't even add any salt or pepper and I didn't notice anyone at Easter dinner doing it either. I used shredded parm and it looked really nice, didn't clump like in the picture. I really recommend this recipe! UPDATE: Leftovers warm up beautifully in the microwave. Also, I wanted to point out that the "sauce" (prior to adding it to the potatoes) is not thin and runny ... it is just softened butter. The heat of the boiled potatoes melts the butter into a true sauce.
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7 users found this review helpful
I saw this recipe this morning as I was trying to figure out what I should bring that was a...
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Reviewed on May 16, 2008 by
naples34102
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naples34102
May 16, 2008
In a word, outstanding. I swear these potatoes even outshined the grilled Porterhouse steaks we served with them! Who would have ever thought that such a simple but unique blend of ingredients could make a potato taste this special? I used regular Yukon Gold potatoes and fresh chives intead of green onion, neither of which would really change the outcome. Other than that, I prepared these exactly as the recipe directs, and will do so in the future. This recipe is perfect as written. Creamy, flavorful, but with no, one dominant spice or flavor hitting your taste buds. Pretty too! Simple but extraordinary. Thanks for sharing the recipe!
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4 users found this review helpful
In a word, outstanding. I swear these potatoes even outshined the grilled Porterhouse steaks...
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Reviewed on Apr. 29, 2008 by
Christine M
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Christine M
Apr. 29, 2008
This was really good, but I have to admit the teeny bit of vinegar kept creeping up on me in this. I felt the capers and parmesan alone added enough tangy flavor and decided the next time I would skip it. So, tonight was round two - omitted the vinegar and as I was measuring the capers I thought maybe I should add some lemon - after all, I love chicken piccata and that has lemon and capers. Wow! That subtle change made this into probably one of my favorite recipes here! Thank you so much for sharing! Never would have come up with this on my own!
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4 users found this review helpful
This was really good, but I have to admit the teeny bit of vinegar kept creeping up on me in...
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Reviewed on May 7, 2008 by
loves2cook
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loves2cook
May 7, 2008
These potatoes were perfection. So full of flavor! I didn't know I could get so excited about a potato dish. :) Please try these asap.
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3 users found this review helpful
These potatoes were perfection. So full of flavor! I didn't know I could get so excited about...
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Reviewed on May 15, 2008 by
ddonthehill
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ddonthehill
May 15, 2008
This is a fantastic recipe! I made it with fingerling potatoes. Didn't have parmesan, but used 3 cheese italian instead. Delicious, my family loved it. Will definitely be making it again. Thanks Michelle.
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2 users found this review helpful
This is a fantastic recipe! I made it with fingerling potatoes. Didn't have parmesan, but...
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Reviewed on Mar. 25, 2008 by
Party Chef
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Party Chef
Mar. 25, 2008
I love capers and I'm always looking for something new to do with potatoes so when I saw this recipe I said BINGO! Boy this is a jackpot recipe. This will be a regular on my menu for sure!
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2 users found this review helpful
I love capers and I'm always looking for something new to do with potatoes so when I saw this...
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Reviewed on Jun. 24, 2008 by
tunatwist
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tunatwist
Jun. 24, 2008
this is one of the few, truly *perfect* recipes. these are the best potatoes i have EVER had in my life and i am no spring chicken. i didn't have white wine vinegar, so i subbed reg. white vinegar. no harm. i didn't have new potatoes, so subbed chunked russets, but next time i will go out of my way to purchase new potatoes. that's how good this recipe is--even with the wrong potatoes which i could tell made a difference--it was still out of this world. if you ever find yourself entertaining the queen of sheba (or me), make these!
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1 user found this review helpful
this is one of the few, truly *perfect* recipes. these are the best potatoes i have EVER had...
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