New Potatoes With Caper Sauce Recipes

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ROASTED BABY POTATOES WITH CAPERS AND ROSEMARY



Roasted Baby Potatoes with Capers and Rosemary image

Provided by Miriyam Glazer

Categories     Herb     Potato     Side     Roast     Passover     Low Fat     Vegetarian     Low Cal     High Fiber     Spring     Kosher     Vegan     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 6

3 pounds assorted baby potatoes (such as red-skinned, White Rose, and baby purple), halved
1/4 cup extra-virgin olive oil
3 sprigs fresh rosemary, each broken into 4 pieces plus more for garnish
3 large garlic cloves, halved
1 1/2 teaspoons coarse kosher salt
3 tablespoons drained capers

Steps:

  • Preheat oven to 400°F. Arrange potatoes in single layer on large rimmed baking sheet. Drizzle with oil; sprinkle with rosemary pieces, garlic, and salt; toss to coat. Roast until potatoes are tender, stirring every 15 minutes, about 45 minutes total. Mix in capers. Roast until flavors blend, about 5 minutes longer. Season with pepper. Transfer to bowl. Garnish with rosemary sprigs.

LEMON-BUTTER NEW POTATOES



Lemon-Butter New Potatoes image

With an abundance of potatoes in our garden each summer, I often make this easy recipe. We love the combination of parsley and spices, and the lemony butter sauce. They make a great accompaniment to grilled fish. -Sandra McKenzie, Braham, Minnesota

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 8

12 small red potatoes
1/3 cup butter, cubed
3 tablespoons lemon juice
1 teaspoon salt
1 teaspoon grated lemon zest
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
2 tablespoons minced fresh parsley

Steps:

  • Peel a strip from around each potato. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or just until tender., Meanwhile, in small saucepan, melt butter. Stir in the lemon juice, salt, lemon zest, pepper and nutmeg. Drain potatoes and place in a serving bowl. Pour butter mixture over potatoes; toss gently to coat. Sprinkle with parsley.

Nutrition Facts : Calories 238 calories, Fat 15g fat (10g saturated fat), Cholesterol 40mg cholesterol, Sodium 707mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein.

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