New Potatoes with Caper Sauce Recipe -
New Potatoes with Caper Sauce Recipe
  • READY IN 30 mins

New Potatoes with Caper Sauce

Recipe by  

"Not your everyday potato. A tangy, rich potato dish that will steal the show."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  1. Combine the softened butter, capers, green onion, Parmesan cheese, parsley and vinegar in a bowl. Set aside.
  2. 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.
  3. 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 More Reviews

Most Helpful Positive Review
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!

Most Helpful Critical Review
Jun 29, 2011

This did not go over at my house. I love the separate ingredients but this was not a winner for me

May 01, 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.

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.

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!

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.

May 10, 2010

I would give this 10 stars if i could. Easy to make and my husband thought it came from some fancy restaurant. This recipe made me look like a rock star! Do yourself a favor, make this dish! Thanks!

Apr 01, 2008

These were fantastic!!!! These are my new go to recipe for potatoes. We used the left overs up by putting them under the broiler until crispy and they were great! The flavors went together so great, I can't wait to make these again. Thanks for the recipe!!!!


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  • Calories
  • 447 kcal
  • 22%
  • Carbohydrates
  • 48.9 g
  • 16%
  • Cholesterol
  • 67 mg
  • 22%
  • Fat
  • 25.2 g
  • 39%
  • Fiber
  • 6.3 g
  • 25%
  • Protein
  • 8.6 g
  • 17%
  • Sodium
  • 508 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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