I am the potato lover in the family. Reds, russets, yukon golds, purple potatoes, yams, sweet potatoes, and, of course, purple yams… I enjoy all edible tubers. As a child, I delighted in mashing them with chicken or turkey and vegetables, a la Irish colcannon. Unfortunately, neither my husband nor Rice Kernel seem to share my love of creamy potatoes. (The little one is getting there.) So when it comes to serving potatoes, I typically incorporate them into hashes or roast them simply with salt, a generous amount of freshly cracked black pepper, and herbs.
Looking for a different recipe to prepare some red new potatoes, I came across this preparation. At first glance, I thought to myself, “Potatoes, bread crumbs, and butter?! All that starch and fat!” But I’d be lying if I didn’t say I was intrigued. Days went by. I couldn’t shake the idea of dressing creamy potatoes with crisp bread crumbs. So I rationalized it: I’ll add olive oil and use whole wheat breadcrumbs. That’s a healthy enough makeover.
These were a delectable change of pace on our dinner table. With a flavorful roasted crust, the creamy potatoes gain new heights with the addition of nutty brown butter (about 1/3 the amount called for in the original recipe), olive oil, briny capers, and toasty homemade bread crumbs. I assure you it is a savory companion to any roasted meat, poultry, or fish.
Golden Potatoes with Caper Brown Butter Bread Crumbs, adapted from Gourmet Magazine
3 lb roasting potatoes or sweet potatoes, peeled, halved, and sliced 1/4 inch thick
1/3 stick unsalted butter or Earth Balance
4 tbsp olive oil
1/4 cup drained capers, chopped
1 cup coarse fresh bread crumbs* (I use homemade from a leftover whole wheat baguette)
*Use gluten-free bread if desired.
Note: Original recipe calls for 1 stick of butter (no olive oil) and 2 cups of bread crumbs. Adjust accordingly to suit your tastes.
- Put a 4-sided sheet pan in upper third of oven and preheat oven to 425 degree F.
- 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.
- While potatoes simmer, heat butter and oil 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.
- 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.
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