More frequently than I wish, something absolutely delicious that I want to share with you simply doesn’t photograph as appetizingly as I would hope. Sometimes, I have to make a judgment as to whether the photograph is just going make everyone want to turn the page. But then there are dishes like this one; such a flavor hit that I don’t want you to miss it, even if it isn’t the most photogenic.
The recipe for Golden Potatoes with Caper Brown-Butter Crumbs comes straight last April’s Gourmet. And in this month’s Cook’s Illustrated there’s an article touting “Crispiest Roast Potatoes” is onto one of the reasons these potatoes are so very good. The secret is in two things: Slicing the potato into disks as opposed to chunks and parcooking them briefly before putting them in the oven. The result is a potato that’s both crisp and creamy at the same time. And the caper brown-butter crumbs, an absolute cinch to make, is a savory delight with the crunch of the potatoes.
1 ½ lbs. Yukon Gold Potatoes, peeled, then sliced into ¼ inch thick disks.
½ stick unsalted Butter
¼ cup, capers, chopped. (I prefer capers in salt to those in brine).
1 cup of coarse, fresh breadcrumbs from a baguette.
1. Put a 4 sided sheet pan in the upper third of the oven and preheat to 425 degrees.
2. Cover potatoes with 2 inches of water in a 5 to 6 quart pot and add 1 tbsp of salt. Simmer potatoes until almost tender for about ten minutes. Don’t overdo it or potatoes will fall apart. Drain potatoes well.
3. While potatoes simmer, melt the butter in a small saucepan over medium low heat, swirling the pan occasionally until the butter is browned and fragrant, about 5 minutes. Remove from the heat and stir in the capers.
4. Toss the potatoes with ½ the caper butter, then spread them out on the hot sheet pan. Stir the remaining caper butter into the bread crumbs and scatter them over the potatoes. Roast, turning the mixture over once or twice until the potatoes are tender and crumbs are golden, about 20 minutes. Season with salt and serve.