New Potatoes With Caper Sauce Recipes

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NEW POTATOES WITH CAPER SAUCE



New Potatoes With Caper Sauce image

Number Of Ingredients 9

12 potatoes new, small, scrubbed
1/2 cup butter real
1/2 teaspoon salt
1/4 teaspoon black pepper freshly ground
1 teaspoon caper juice
2 tablespoons capers minced
2 tablespoons parsley minced fresh
1/4 cup Parmesan cheese grated
2 tablespoons green onions minced

Steps:

  • Boil potatoes until tender drain. Combine remaining ingredients and cook over low heat until well blended. Add to potatoes toss until well coated. Serve immediately.

Nutrition Facts : Nutritional Facts Serves

RED POTATOES ROASTED WITH LEMON CAPER SAUCE



Red Potatoes Roasted With Lemon Caper Sauce image

Make and share this Red Potatoes Roasted With Lemon Caper Sauce recipe from Food.com.

Provided by Rita1652

Categories     Lemon

Time 55m

Yield 8 serving(s)

Number Of Ingredients 10

12 small red potatoes (peeled if desired)
1 shallot, diced
1/2 cup butter, melted
1/4 cup lemon juice
2 tablespoons capers, chopped
2 tablespoons parsley
1 teaspoon coarse salt
1/4 teaspoon pepper
1/4 cup grated parmesan cheese
lemon slice

Steps:

  • Roast potatoes right on the rack in a preheated 400 degrees oven till tender about 45 minutes.
  • Slice in half.
  • Meanwhile saute onion in butter until tender. Reduce heat, stir in lemon juice, capers, parsley, salt and pepper. Cook until mixture is heated.
  • Pour over potatoes. Sprinkle with Parmesan cheese. Garnish with lemon slices.

Nutrition Facts : Calories 298.2, Fat 12.8, SaturatedFat 7.9, Cholesterol 33.2, Sodium 550.3, Carbohydrate 41.8, Fiber 4.5, Sugar 3.5, Protein 6.3

NEW POTATOES WITH CAPER SAUCE



New Potatoes with Caper Sauce image

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

Provided by michellej

Categories     Potato Side Dishes

Time 30m

Yield 4

Number Of Ingredients 8

12 small new potatoes, scrubbed
½ cup butter, softened
2 tablespoons capers, chopped
1 tablespoon minced green onion
⅓ cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1 teaspoon white wine vinegar
salt and pepper to taste

Steps:

  • Combine the softened butter, capers, green onion, Parmesan cheese, parsley and vinegar in a bowl. Set aside.
  • 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.
  • Add the caper sauce to the pot of drained potatoes and toss gently to coat. Season to taste with salt and pepper.

Nutrition Facts : Calories 446.9 calories, Carbohydrate 48.9 g, Cholesterol 66.9 mg, Fat 25.2 g, Fiber 6.3 g, Protein 8.6 g, SaturatedFat 15.8 g, Sodium 449.6 mg, Sugar 2.3 g

NEW POTATOES WITH CAPER SAUCE



NEW POTATOES WITH CAPER SAUCE image

Categories     Sauce     Potato     Dinner     Summer

Yield 4

Number Of Ingredients 8

12 small new potatoes scrubbed
1/2 cupof butter softened
2 tablespoons capers, chopped
1 tablespoon minced green onion
1/3 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1 teaspoon white or red wine vinegar
salt and pepper to taste

Steps:

  • Combine the softened butter, capers, green onion, Parmesan cheese, parsley and vinegar in a bowel and set aside. 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. Add the caper sauce to the pot of drained potaotes and toss gently to coat. Season to taste with salt and pepper.

NEW POTATOES WITH SPINACH & CAPERS



New potatoes with spinach & capers image

Buttery new potatoes are a fantastic spring side to any dish, this zesty version with lemon, capers and greens offers a fresh and simple take

Provided by Sophie Godwin - Cookery writer

Categories     Side dish

Time 40m

Number Of Ingredients 6

500g new potatoes , halved
1 tbsp olive oil
2 tbsp butter
100g spinach
2 tbsp caper , drained and rinsed
zest and juice 1/2 lemon

Steps:

  • Put the potatoes in a large saucepan and cover with cold salted water. Bring to the boil, then simmer for 15 mins until they are tender but still hold their shape, and you can insert a cutlery knife easily.
  • Drain the potatoes and allow to steam-dry. Heat the oil with 1 tbsp of the butter in a large frying pan over a medium-high heat. Once the butter is foaming, add the potatoes, cut-side down, and fry undisturbed for 5 mins until golden.
  • Add the remaining butter along with the spinach, capers, lemon zest and juice. Stir everything together for a few mins so that the potatoes are coated and the spinach has wilted, then season to taste with salt and black pepper.

Nutrition Facts : Calories 175 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.6 milligram of sodium

TINY NEW POTATOES WITH LEMON, CAPERS, GARLIC AND MINT



Tiny New Potatoes with Lemon, Capers, Garlic and Mint image

Make and share this Tiny New Potatoes with Lemon, Capers, Garlic and Mint recipe from Food.com.

Provided by TishT

Categories     Vegetable

Time 55m

Yield 6 serving(s)

Number Of Ingredients 9

12 new red potatoes, as small as possible
1 grated lemon, rind of
2 tablespoons capers, drained
3 cloves garlic, minced
1/4 cup of fresh mint, chopped
1 tablespoon coarse salt
1/4 cup olive oil
2 tablespoons fresh squeezed lemon juice
fresh ground black pepper

Steps:

  • Remove a spiral of skin from each potato with a small, sharp knife.
  • Cook the potatoes in 4 quarts of salted boiling water until just tender, 20-30 minutes.
  • Drain Combine the grated lemon rind, capers, garlic, mint, and salt in a bowl.
  • In a large skillet, heat the oil.
  • Add the potatoes and saute them until they are golden brown.
  • Add the lemon juice and lemon rind mixture, and toss well.
  • Season with the pepper.

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