2000s Recipes + Menus
Golden Potatoes with Caper Brown-Butter Crumbs
Serves8
- Active time:20 min
- Start to finish:1 hr
April 2009
These potatoes look like doubloons and taste like a million bucks. The addition of nutty brown butter, briny capers, and toasty homemade bread crumbs makes them a splendid companion to the pork roast—or any roasted meat, poultry, or fish, for that matter. View more of our favorite recipes from this issue.
- 3 lb Yukon Gold potatoes, peeled, halved, and sliced 1/4 inch thick
- 1 stick unsalted butter
- 1/4 cup drained capers, chopped
- 2 cups coarse fresh bread crumbs (preferably from a baguette)
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Put a 4-sided sheet pan in upper third of oven and preheat oven to 425°F.
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Cover potatoes with 2 inches water in a 5- to 6-qt pot and add 1 Tbsp salt. Simmer until almost tender, about 10 minutes. Drain potatoes well.
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While potatoes simmer, heat butter in a small saucepan over medium-low heat, swirling pan occasionally, until browned and fragrant, about 5 minutes. Remove from heat and stir in capers. Keep warm, covered.
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Toss potatoes with 3 Tbsp caper butter, then spread out in hot sheet pan. Stir remaining caper butter into bread crumbs and scatter over potatoes. Roast, turning potatoes once or twice, until potatoes are tender and crumbs are golden, about 20 minutes. Season with salt.
Cooks’ notes: Potatoes can be peeled and sliced 1 day ahead and chilled in water. Potatoes can be parboiled 3 hours ahead. Bread crumbs can be made 2 days ahead and chilled in a sealable bag. Caper butter can be made 2 days ahead and chilled. Gently reheat before using.
- Keywords
- one fine day,
- easter,
- capers,
- potatoes,
- vegetarian
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