New Potatoes with Caper Sauce
Not your everyday potato. A tangy, rich potato dish that will steal the show.
Not your everyday potato. A tangy, rich potato dish that will steal the show.
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!Read More
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!
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.
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.
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 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.
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!
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!!!!
Delish...!! I cut the butter by 2 tbspn and used dried parsley. Fabulous flavors!
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.
I cut the butter in half...added extra capers and green onion (next time I make it will increase even more to like 3-4 TBS capers and 1/4 cup green onion....or maybe my new potatoes were just GIANTS??!!) anyway...I would also increase the vinegar a tad. But who needs a stick of butter??!! Not me...didn't even miss it
This did not go over at my house. I love the separate ingredients but this was not a winner for me
I found beautiful tiny red new potatoes at the produce market, so I cooked them whole. I found the butter mixture just kind of rolled off the potatoes, so the next time I make this dish, I'll cut in half (regardless of size), so the potato can better absorb the flavor. I think this mixture also would be delicious as a butter spread on some toasted baguettes.
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!
Are there six stars??!! These were quite possibly the best potatoes I've ever had. I did decrease the butter to 2 tbsp and add a tbsp of olive oil. Also used regular onion and dried parsley. WOW, I can't wait to eat the leftovers! And make it again...maybe next week!
I made this as a sauce over wheat pasta last night to get an idea of its flavor. I sauted ingredients, used seasoned rice wine vinegar, added portabello mushrooms and frozen peas, then extra parm at after serving up. Really good sauce although alittle on the vinegar side for noodles; I'll bet it's awesome on potatoes though as they're denser- I'll have to try that! Thanks for sharing...
These were good. I timed dinner badly the night I made these and was in a hurry to get dinner on the table. The potatoes came out under cooked and were disappointing. It was my fault so I cant rate this recipe unfairly and say it was terrible. It was defiantly my fault. Want to try this again cooked right. Sauce was yummy.
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. ;)
When I first made this I rated it 4 star. Now that I've made it 3 times, I bumped it up. We love this recipe. So yummy. And extra great the next day!
I could lick the scalding pan they were made in. My new favorite recipe!
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!
These potatoes were fantastic! I love capers and I was looking for something to accompany a chicken dish I was making and this went perfectly. I followed the recipe exactly and I would'nt change a thing. There was even enough sauce to pour over the chicken. Yummy!
If you're tired of boring potatoes you've gotta try these. Very easy, I prepared the butter mixture ahead so it was easy to toss together when the potatoes were done. We cannot wait to try this again, it would go well with a lightly crusted fish or a plain beef. It was too much sauce and flavor to serve with Cousin Cosmo's Greek Chicken but we loved both recipes.
Delicious! My son and I couldn't get enough!
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.
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.
This is a very tasty dish. I served with a prime rib roast and it was as popular as the prime rib.
These were awesome! Cannot wait to make again, altough next time with a bit less butter.
These tasted fantastic! I cut down on the butter by half, but kept everything else the same. I will make these again for sure!
Very easy and the end result was fantastic. I served this with prime rib and honestly, I felt this was the highlight of the meal! This could blow away any steakhouse side any day!
Absolutely delicious! I added baby spinach to the cooked and drained potatoes and closed the lid on the pot to let it steam. Then I added the yummy sauce. But that was a minor variance...this recipe would shine just as it is!
Three words.... WOW WOW WOW!!! I could kick myself for not trying these sooner. It just doesn't get much easier or better than this. I paired it with marinated grilled pork chops and it was a perfect combination. Thanks Michelle, YOU ROCK!!!
Took these potatoes as my 'potluck' dish to Easter dinner and they were a huge hit!! Several people asked me for the recipe; there's no greater compliment than that!
Liked the capers, but too much butter (too many calories). I think I'll stick with the parsley potatoes & add capers to that recipe.
Best New potatoes ever, with the caper sauce. My husband loved them.
Delicious. I did cut the potatoes in 1/4 even though they were small. I used white balsamic instead of white wine vinegar. Cant wait for the leftovers today (not as much as I would like though)
Yummy! I wanted a potato to go with some Rib-Eyes but not mashed and nothing from the oven (too hot) so these were perfect! Shockingly I had EVERYTHING I needed without having to go to the store that was a big bonus! Next time I'll halve the recipe since it's just me and my husband (toddler is very picky) otherwise I'll end up eating too many.
Was so disappointed. I made the recipe exactly as instructed, my guests couldn't even pretend to enjoy it. :(
This is a unique and delicious sidedish. Next time we make it we want to reduce the butter and maybe sub a little evoo to make it a little less naughty. :)
This is my new favorite potatoe recipe! I 1/2'd the butter and it was still delicious. A great new way to jazz up potatoes!
The capers and the vinegar work super well to counter balance the parmesan. the choice of potato really is the essential key to this recipe. I would definently reccommend this!
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.
Fabulous potato dish! I served this with chicken at a dinner party. Everyone, including kids, devoured them. I made the recipe exactly as written except I did not have white wine vinegar. I subsituted with homemade strawberry wine. It worked like a charm. I will definatley be making this again. Thanks Michelle!
These potatoes were great!! The only ingredient I didnt have was parsley & they still came out perfect!!! I too melted all ingredients together before mixing with the potatoes!!
A hundred stars aren't enough. Use fresh parmesan and the sauce will be creamy and stick to the potatoes. Also, I used a fingerling mix, which adds to the goodness because they're small and increase the sauce/potato ratio. The variety of textures in a mix of tiny potatoes also adds to the wonderfulness of this dish.
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.
These are very tasty potatoes with a great tangy butter sauce. You could even add more potatoes and still have enough sauce. Tasted great served with chicken. Thanks for the great recipe.
Love these. Love capers! It also tastes really good if you make extra, heat it up and pour it over your chicken too!
The buttery tang from the sauce is divine! This was an easy and different way to prepare new potatoes. The capers gave the dish that extra zing! They were the perfect accompaniment to the tri-tip roast I served for company.
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!
This is a fantastic recipe and there is no need to change a thing. Many thanks to the submitter (who has turned me from a caper-hater to a caper-lover:-)
Add a bit of garlic, and it's one of the best potato side dishes ever - and super easy.
These were fantastic! I had never used capers before but now I will be using them more! This was a wonderful side dish that I will be making again and again!
Fantastic. 'Nough said.
These were a nice unique change of pace for potatoes. We enjoyed them. I'm not a big caper fan so I think I would of enjoyed them more without. Remember when seasoning your potatoes that the capers are very salty.
They definatley had flavor. I might leave out the capers next time. I really like capers, but I'm not sure they fit well with this.
VERY nice with a steamed (or microwaved) white fish filet - basa type. I used the vinegar of the capers' glass, in order to keep the same flavour.
This is a wonderful potatoe dish. I did think there was too much butter for the amount of potatoes and I used extra potatoes for my large family. The next time I make this I will cut back on the butter by at least 1/3 and keep everything else the same.
Easy, tasty, great success! Skipped the vinegar, though (I'm not a great fan), and added a little lemon juice instead.
This turned out to be a simple & satisfying side dish. It looks prettier, with the baby potatoes, but the flavor seeps into quartered potatoes better.
These were great. Wonderful flavor. I would defnitely make again. They tasted great the next day, too!
Unbelievable!!! This recipe was easy and delicious! I made it for dinner tonight and I am still groaning in delight!
Yes I did, it tasted fine. The photo is very deceptive, the dish looks nothing like it when completed. When you mix the hot potatoes w/the sauce it turns into a mess, the skins come off. The photo isn't showing the dish with the sauce. It tastes fine it just doesn't look appealing.
Our new favorite side dish!
Family thought this was ok, but not great. I didn't think there was enough sauce and absorbed into the potatoes. I really loved the taste of the capers with the potatoes, but the fam could have done without it.
FANTASTIC! The only thing I changed was i added two small cloves of chopped garlic (I add garlic to almost everything) My boyfriend who could take or leave potatoes said they were wonderful and asked me to keep this recipe without me even asking him how they were first!
There was no way I would make this with all the butter and Parmesan, so I tried using lower fat, healthier spread and less of it. My husband said it was good but I wasn't impressed, which isn't the recipe's fault. I made it a second time, substituting a combination of low fat mayonaise and drained fat free yogurt for the butter and leaving everything else the same, then chilled it and served as potato salad. It was delicious, and much healthier. I'm sure the original recipe would be fantastic made as directed (it's hard to go wrong with butter), but there's no way I'd eat that much fat in a side dish.
bingo is right for this recipie,. i to love capers ,thanks a bunch for the recipi
Can't believe I didn't rate this recipe when I first tried it! It is the perfect way to dress up a meal, especially when the main course is not a rich one! Perfect, Michellej!
We thought this was outstanding, it makes a great way to have something akin to mashed potatoes when you won't have gravy as a go-with. I will say I couldn't bear to put that much butter in the sauce ... now I can't remember how much I cut back the amount, but probably at least half. Will definitely make again. Thank you!
This is an excellent recipe! I made it exactly as written, (except I used more green onions than called for because we really love them!) The end result was amazing; delicious and creamy! I served it warm with our dinner, but then I ate some leftovers the next day cold and it was just as wonderful. My only dilemma next time will be whether to have it hot or cold. But I do know for certain that there will be a next time for this one! Fabulous!!!
Finally tried them last week and now understand what all the fuss has been about! These were fabulous. I made a full batch of sauce but only half the potatoes, then froze the remaining sauce so next time I want them (which will be soon) the sauce will already be made. I also suggest cutting the potatoes in half, as the starch did add addiotnal creaminess. I have to admit I was way skeptical about this at first, I don't care for green onions and am not a huge fan of capers. But it really was just as good as everyone has described. Creamy, balanced flavors, kind of upscale comfort food. Michelle, you are a culinary Goddess!
These potatoes are unbelievable. I made them for some dinner guests and they were a huge hit. I will definitely add this to my list of regulars.
Excellent. I would also suggest cutting potatoes to 1" cubes.I served these with dolphin fillets, and I was worried that they may overpower the delicate flavor of the fish, but they paired wonderfully with the dolphin.
I usually have to modify recipes because I don't have exactly all the ingredients so its helpful for me to know what modifications work. Here, I used 6 regular potatoes, quartered. The flavored worked well but next time I will use less butter and maybe add some vegetable stock in its place. Also it could have used more capers and green onions but maybe that was because I had too many potatoes. I also followed one reviewers suggestion to omit the white wine vinegar - next time I will add the vinegar since it tasted like it needed a little extra punch. Overall, this has a great combination of flavors, just needs a little tweaking for our tastes.
I didn't use as many potatoes and not as much butter but the rest was by the recipe so mine were a little more on the tart side but I loved em that way. I will be making them again.
This was fantastic! I thought my 90 year old dad would lick his dish! I did not have a lot of parsley on had so I put the entire minced green onion in the mixture instead of just 1 tablespoon. It worked fine.
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.
Sooo good! I didn't have New Potatoes on hand so I cut up Yukon Golds and used them. It was great!
These potatoes were absolutely delicious! A bit of a splurge considerating all the butter but worth it! I added a little more green onion than called for (1/4 cup). Other than that, we followed the recipe exactly. Will definintely make again!
Excellent recipe and very simple. I have used both new potatoes and russet potatoes...it tastes great either way. Thanks!
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.
Loved it. It all came together beautifully. It's a keeper.
This is wonderful without so much butter! Can cut butter by more than 1/2 & even use some extra virgin olive oil w/ it. Even w/o vinegar it's great!
Very good flavor, but was too dry for me. The next time I use this recipe, I want toss to coat, instead I will layer potatoes, cut in half, then do a layer of caper sauce. Do layers till all is gone.
tasty as all get out! i have never had capers before this, and now i think i am in love!
Fantastic just the way it's written! I used slightly larger potatoes (what I had) and cut them smaller, no salt at the end, but pepper was good. Try it!
Excellent made exactly as directed.
This was really good... but, sauce? It's not a sauce... it is a whole lot of butter with green onions, capers and parm. It's very yummy... but, I wouldn't call it "saucy". It's buttered potatoe's with some other goodies.
Fantastic. Followed the recipe exactly, except for the type of vinegar. We used balsamic and it was delicious. Will definitely make again.
My boyfriend and I have a rating system, and he gave this a top score - which he rarely does! He even said, "it would be impossible to make these potatoes any more flavorful!" I didn't change a thing about the recipe, except using dried parsley in place of fresh. The sauce is very tangy and this tastes like something you would order at a restaurant. I served alongside spinach-stuffed chicken breasts and the flavors worked perfectly. Thanks for the keeper!
Yum, I loved these!
Fabulous!!!! Made with teeny tiny little potatoes, but I still cut them in half for maximum absorbsion. Next time I might add a squirt if lemon juice like someone recommended. I also like the tip to use this caper sauce on fish. Thanks for the recipe!!
These potatoes havea a good, capery flavor. I would make again for a party or large gathering, but not just for myself because I found that a whole batch was too overpowering for multiple meals. I liked that it had a unique flavor
12 potatoes for 4 servings? 3 tiny potatoes each? Maybe the originator used bigger potatoes. I used three *bags* of tiny new potatoes, way more than 36 for a triple recipe, and the tripled recipe of coating was still a little too much (a lot of melted butter in the bottom of the pan). But the mixture was super-delicious! I think in future I'll make the mix, but add as necessary then just chill the remaining coating for future dishes (I bet it would be good on pasta too).
What a wonderful change from all the other recipes made with red potatoes I have tried. Never had I thought of capers with potatoes, but what a nice blend of flavors. I added more green onions than a tablespoon, since we love onions. I did add a few shakes of garlic powder to the mix. I used larger red potatoes I had on hand, just cutting them into one inch bite sized pieces. I slightly over cooked them since I had unexpected company in the middle of cooking stop by...but they were still wonderful...in fact if you wanted to mash them they'd still be great....since mine were half way in between. Will make this one again.
This was just great - very nice change to plain potatoes. I had red wine vinegar instead of white, but the sauce certainly didn't hurt because of it. Will definitely use again - Thanks for the recipe!
Just OK for us.
We loved these! No changes necessary. I never would have thought of this combo! Thanks!