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.

My husband and I really enjoyed these potatoes. I made them with pork tenderloin and a salad. What great flavors. Will make these often.

I can't seen how anyone wouldn't love this recipe. I don't really like potatoes and my boyfriend doesn't like capers, but this dish was soooooo awesome. I followed the recipe exactly, except I used red wine vinegar. The sauce was still white and creamy. I also used 1/2 the amount of butter and it wasn't missed either. I will be making this again and again. It was so unexpected how good this combination is! thank you so much for posting this recipe!

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.

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!

I forgot to get capers at the store but wanted to make these so bad...decided to make them without - have never had capers so didn' know what I was missing. Then I probably shouldn't even give these potatoes a review, but want you all to know how great they are even without the capers. Only reason I gave it four stars is the amount of butter in the bottom of the dish...I will take Mattsbelly's suggestion and decrease the butter next time and they will be just as great, I'm sure.

Wow! This is really good! Suprisingly everyone young and old liked it and that included a couple of picky eaters. The tang of the capers was toned down just enough by the "creaminesss" of the potatoes and the parmesean cheese. Adding the mixed sauce to the still hot potatoes really brought out the flavours of the fresh parsley (a must for the best taste) and green onions. We were licking the pot. Thanks so much for this recipe.

I love this recipe! I haven't had much exposure to capers and wasn't sure if I would like them in potatoes, they were awesome! I found them very easy to make, I used fingerling potaoes cut into halves. Thanks Michelle, can't wait to make these again!

This was unlike anything I have ever had before. It was really good. It has a nice fresh taste to it. I made it with store bought potatoes but can hardly wait for my homegrown new potatoes to be ready! My husband would not eat it after asking what the little round things were (capers). I tried to explain he could pick around them but he refused.

I guess this is going to be a 4 1/2 star for us. My husband gave it a 4 and I thought it was a 5. I didn't have any white wine vinegar, so I ended up using balsamic, otherwise followed the recipe. This was very good, and we will make it again. Thanks for the recipe Michelle!

WOW! I could have eaten these as a meal, they are amazing! I reduced the butter a bit, but my husband and daughter have requested these again very soon. The flavor combination is heavenly. I can't wait to serve these to friends--that's the true test of a recipe, if it's worthy of serving to friends you know it's GOOD! Thanks so much for sharing Michelle!

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.

Wonderful, the flavors blend well together. I had to make my self stop eating them. I made one change as I didn't have green onions, so I used dried shallots and it was still great. Thanks Michelle great recipe.

This is awesome. I was leary about all that butter, but it wasn't "greasy" at all. I like capers and I am glad this recipe was shared. Thanks.

We love these!! No changes made! I would never have thought of this in a million years - I'm so glad you did. Thanks Michelle. ;)

Wow! Great change of pace from your average buttered new potatoes. I only made one change, as a previous post using 1/2 the butter. The flavor was plenty rich enough and my husband went back three times for more. Even my 20 month old loved them. I am going to try this recipe with roasted potatoes next time as we like the crunch - but the original recipe will be used often.

These are fantastic. I could tell by reading the recipe I'd enjoy it, but I didn't know how much. The ONLY change I made was to use fingerling potatoes because I prefer them, but since the rest of the ingredients are what make this recipe, it still easily deserves the rating. I even borrowed white wine vinegar to make it the first time because I only had red and balsamic, but I think they'll be great with either of those next time I make them, and there will be a next time.

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!!!!