Golden Potatoes With Caper Brown-Butter Crumbs
Serves: 4
Vicente Kshlerin
1 January 1970
Based on User reviews:
54
Spice
43
Sweetness
45
Sourness
39
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
Put a 4-sided sheet pan in upper third of oven and preheat oven to 425°F
2
Cover potatoes with 2 inches water in a 5-to 6-quart pot and add 1 tablespoon salt
3
Simmer until almost tender, about 10 minutes
4
Drain potatoes well
5
While potatoes simmer, heat butter in a small saucepan over medium-low heat, swirling pan occasionally, until browned and fragrant, about 5 minutes
6
Remove from heat and stir in capers
7
Keep warm, covered
8
Toss potatoes with 3 tablespoons caper butter, then spread out in hot sheet pan
9
Stir remaining caper butter into bread crumbs and scatter over potatoes
10
Roast, turning potatoes once or twice, until potatoes are tender and crumbs are golden, about 20 minutes
11
Season with salt
12
Put a 4-sided sheet pan in upper third of oven and preheat oven to 425°F
13
Cover potatoes with 2 inches water in a 5-to 6-quart pot and add 1 tablespoon salt
14
Simmer until almost tender, about 10 minutes
15
Drain potatoes well
16
While potatoes simmer, heat butter in a small saucepan over medium-low heat, swirling pan occasionally, until browned and fragrant, about 5 minutes
17
Remove from heat and stir in capers
18
Keep warm, covered
19
Toss potatoes with 3 tablespoons caper butter, then spread out in hot sheet pan
20
Stir remaining caper butter into bread crumbs and scatter over potatoes
21
Roast, turning potatoes once or twice, until potatoes are tender and crumbs are golden, about 20 minutes
22
Season with salt
23
What to drink: Marimar Estate Don Miguel Vineyard '06 Marimar Estate Don Miguel Vineyard '06