New Potatoes with Caper Sauce

New Potatoes with Caper Sauce

183 Reviews 21 Pics
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Recipe by  michellej

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

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  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 (183)

Rate This Recipe
naples34102
99

naples34102

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!

MommyFromSeattle
70

MommyFromSeattle

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.

MATTSBELLY
33

MATTSBELLY

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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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 447 cal
  • 22%
  • Fat
  • 25.2 g
  • 39%
  • Carbs
  • 48.9 g
  • 16%
  • Protein
  • 8.6 g
  • 17%
  • Cholesterol
  • 67 mg
  • 22%
  • Sodium
  • 508 mg
  • 20%

Based on a 2,000 calorie diet

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