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New Potatoes with Caper Sauce recipe

New Potatoes with Caper Sauce recipe

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  • Recipes
  • Ingredients
  • Vegetable
  • Root vegetables
  • Potato
  • New potato

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

234 people made this

IngredientsServes: 4

  • 12 small new potatoes, scrubbed
  • 100g butter, softened
  • 2 tablespoons capers, chopped
  • 1 tablespoon minced spring onion
  • 5 tablespoons grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon white wine vinegar
  • salt and pepper to taste

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. Combine the softened butter, capers, onion, Parmesan, parsley and vinegar in a bowl. Set aside.
  2. Bring a large pot of salted water to the boil. If potatoes are large, cut into halves or quarters. Add potatoes and cook until tender but still firm, 15 to 20 minutes. Drain.
  3. Add the caper sauce to the pot of drained potatoes and toss gently to coat. Season to taste with salt and pepper.

Parmesan cheese

Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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Reviews & ratingsAverage global rating:(262)

Reviews in English (213)

Used olive oil instead of butter and chives instead of spring onion.-15 Jun 2017

by naples34102

In a word, outstanding. I swear these potatoes even outshined the grilled Porterhouse steaks we served with them! Who would have ever thought that such a simple but unique blend of ingredients could make a potato taste this special? I used regular Yukon Gold potatoes and fresh chives intead of green onion, neither of which would really change the outcome. Other than that, I prepared these exactly as the recipe directs, and will do so in the future. This recipe is perfect as written. Creamy, flavorful, but with no, one dominant spice or flavor hitting your taste buds. Pretty too! Simple but extraordinary. Thanks for sharing the recipe!-16 May 2008

by MommyFromSeattle

This simple mix of ingredients deserves 10 stars. Amazing flavor! I wasn't expecting much, but after mixing it all together and tasting it, the potatoes were divine. Use good quality parmesan (not the stuff in the green can!). I've since used this sauce on baked fish or drizzle it over grilled fish and chicken. This caper sauce is so versatile but it's especially good with white fish (halibut, tilapia, cod, sole). TIP- unless your new potatoes are really small, I would definitely cut the potatoes into chunks. The cut-up potatoes releases it's starches and creates a nice thick, creamy sauce once mixed with the caper sauce. The spuds also absorbs the sauce better this way.-01 May 2008

Sea bass with olive crushed potatoes and sauce vierge

For the sauce vierge, heat the oil in a pan, then add the tomatoes, shallots and capers. Season with salt and freshly ground black pepper and gently heat for two minutes, then stir in the lemon juice and chopped herbs.

For the vinaigrette, mix the olive oil, the vinegar, salt and freshly ground white pepper in a bowl. Mix well.

Push the garlic and thyme into a clean glass bottle. Pour the vinaigrette into the bottle.

For the potatoes, gently heat a little vinaigrette in a pan with the potatoes. (The leftover vinaigrette can be stored in the fridge for up to a week.) Crush the potatoes lightly with a fork. Add the black olives and chives to the crushed potatoes and season with salt and freshly ground black pepper.

For the sea bass, heat a little olive oil in a non-stick pan. Score the skin of the sea bass and season the flesh with salt and freshly ground black pepper. Place the fish, skin-side down, into the hot oil. Cook the sea bass for 4-6 minutes on the skin-side according to the thickness of the fish. Turn the fish onto its flesh side briefly to finish cooking it.

To serve, place a metal chef's ring in the middle of each plate and spoon the olive crushed potatoes into the rings. Carefully remove the rings. Take the sea bass off the heat and squeeze over the lemon juice. Place the fish, skin-side up, on top of the potatoes then spoon the warm sauce vierge over and around the fish.

Crispy potatoes

Who doesn’t like a crispy potato. The way to achieve the crunchy little crags is to pour a little oil over each before baking. The oil gets into all the little nooks and crannies of the smashed potatoes resulting in crispy bites.

ready to add the dressing

Swedish Sea Salt and Dill New Potatoes with Lemon Caper Dipping Sauce

Yesterday was the Summer Solstice! The longest day of the year marks the beginning of Midsummer, and this day has been celebrated throughout Europe since pagan times. Midsummer is especially important in the cultures of Scandinavia, Finland and the Baltics where it is the most celebrated holiday apart from Christmas and New Year’s Eve.

So when I was invited to a potluck style Summer Solstice party hosted by Emily of Joyful Abode, I knew that I wanted to get all 7 th century old school with the potluck dish. When it comes to historic Midsummer celebration fare, Swedish traditional foods consist of the year’s first fruits, new potatoes, soused and pickled herring, chives, sour cream, beer, vodka and shnapps. After trolling the interwebs for inspiration and simple dishes that would satisfy the living history geek as well as the average modern day potluck goer, I settled on the potatoes.

New Potatoes are a delicacy in Sweden, being essentially baby potatoes that never had a chance to grow up. And their premature picking and wasted potential tastes SO GOOD.

Because they can be harvested very early in a short season, they have come to represent the long-awaited summer after what is generally a cold and dark Scandinavian winter. Since the potato gets its flavor from the minerals in the soil, the young potatoes are much more flavorful than the adult varieties. Early picking results in a flavorful, delicate potato that is high in water content but extremely low in starch content and only has a very thin film for a skin.

Traditionally Midsummer New Potatoes are simply served boiled with dill and sea salt, with a dipping sauce on the side. So that’s what I decided to stick with: Swedish Sea Salt and Dill New Potatoes served with a Lemon Caper Dipping Sauce!

To Make This Simple Dish You Will Need:

1 tablespoon of lemon juice

1. Boil the potatoes.

Nothing special here. Simply bring some unsalted water to a rolling boil, and plop the potatoes in. Since New Potatoes are harvested at various stages of development, it really depends on the size of your potatoes as to how long they will need to boil. Usually they will take anywhere from 30-45 minutes. When a fork sinks into a potato at a consistency that you’d like to eat it, that’s when it’s done!

2. Melt the butter over the potatoes.

This dish is really as simple as they come, but the one thing I will say you need to be careful about is be sure to TOSS GENTLY! Since these babies have little to no skin, they are easy to crush, pierce and mangle if you don’t handle them with care. Thinly slice your butter and place it over the potatoes and allow it to melt, turning and tossing the potatoes GENTLY, until they are evenly covered and glistening with buttery goodness.

3. Sprinkle with sea salt and dried dill weed.

For the sea salt, I used some specialty freshly ground Grey Bretagna Sea Salt, a hand harvested Celtic salt obtained through natural evaporation. But any sea salt will do! Sprinkle the coarsely ground salt and the dried dill weed over the potatoes while turning and gently tossing them, until they are evenly coated. This part is all a matter of personal taste. I like flavors to punch me in the mouth and make me it’s woman, so I tend to be heavy handed when it comes to seasonings and herbs.

4. Stir the capers and lemon juice into the mayonnaise till well mixed.

Nothing special here. Just get your mayonnaise into a bowl, plop in the capers and squeeze in the fresh lemon juice (I used lemons from the tree in my back yard!) and stir stir stir till it’s smooth and well combined. You can add more or less capers or juice to taste. This dip is a fantastic accompaniment to the bite sized New Potatoes, just dip and enjoy!

Gingi Freeman

Gingi is a photographer, cosplayer, amateur chef, crazy cat lady, anime otaku, bookworm, generic geek, world traveler, conservative Christian, homeschooler, devoted military wife and stay at home new mother of two little girls. Gingi blogs about anything and everything that is relevant to being a supermom, stay at home wife, homeschooler and geek girl! You can contact her at [email protected] or via the contact form on her website at

2 thoughts on &ldquo Swedish Sea Salt and Dill New Potatoes with Lemon Caper Dipping Sauce &rdquo

This looks amazing. I want to try your recipe, and I must tell you that I love your photography. It isn’t easy to photograph food well, you do a fantastic job!

Thank you! I made this a couple more times for friends after this blog post.. so easy, but they look (and taste) so decadent!

  • 8 chicken thighs, skin on
  • 1 Pound new potatoes, halved (or quartered if large)
  • 2 Tablespoons olive oil
  • Sea salt and freshly ground black pepper
  • 2/3 Cups heavy cream
  • 7 Tablespoons dry vermouth (Noilly Prat is great) or white wine
  • 1 Tablespoon bouillon powder
  • 2 garlic cloves, crushed
  • 1 large leek, finely sliced
  • 3 Tablespoons capers
  • 2 handfuls of watercress

Preheat the oven to 425ºF.

Place the chicken and potatoes in a 8 x 12 x 2-in sheet pan and toss with the olive oil. Arrange the chicken skin-side up and season generously with salt and pepper. Roast for 25 minutes until the skin is crisp and starting to turn golden.

Meanwhile, combine all the remaining ingredients, except the watercress, with 7 tbsp boiling water in a jug, then season with salt and pepper. When the cooking time for the chicken and potatoes is up, pour the creamy mixture into the pan, then turn the chicken in the liquid to coat but return the chicken to skin-side up.

Roast for a further 30 minutes until the chicken is cooked through and the sauce is bubbling. Serve with the watercress scattered on top.

Recipes excerpted with permission from Sheet Pan Magic by Sue Quinn, (Quadrille, October 2017)

Pour the milk into a pan and add the fish. Bring to the boil, cover the pan and simmer gently for 2-3 mins. Turn off the heat and leave the fish in the pan for about 5 mins, or until it flakes when a knife is pressed into it.

Put the fish on a plate and keep it warm while making the sauce. Mix the cornflour with 1 tbsp water. Bring the milk to the boil and add the slaked cornflour, stirring well so the milk thickens. Simmer for a min to cook the cornflour. Add the capers, most of the parsley and season. Spoon the sauce over the fish. Serve with the potatoes and steamed carrot with some parsley stirred into it.


Okay, I really enjoyed this! Everything already in the cupboard! So simple! So fast! So tasty! So healthy! I omitted the added salt, as the other ingredients already have lots of sodium. One criticism however. how can 8 oz of fish serve 4 people? Sheesh! That's only 2 oz of fish per person! Iɽ say this recipe serves two people at the most. And you would definitely want a crunchy green salad for the texture. Will definitely make it again! So many positives.

This was tasty! I doubled the fish and still had PLENTY of sauce.

This is a very simple and tasty meal.

This was an instant favorite in my house. I've made it twice now -- once with Halibut and once with Cod. Equally delicious. I cut up two onions instead of the shallots and added one more anchovy and a bit more garlic.

Lovely piquant flavor juxstaposed against the dry, salty, slightly burnt flavor of the potatoes and shallots.

After making this to rave reviews several times, I used Orange Roughy ($18/lb.) versus Halibut ($28/lb.) with terrific results. I toss the potatoes & thickly sliced shallots with the oil and roast directly on the baking sheet so they get a bit crispy. Be sure to go easy on the salt.

Such terrific Mediterranean flavors! I double the fish (for 4 servings) and nothing else, don't salt the sauce (but do salt the veg and fish when roasting) and go a bit heavy on the kalamatas. It's such a great dish and perfectly lovely for getting kudos for a "you made THIS on a weeknight?" OR for a dinner party (and we're fussy dinner-party throwers). We love this dish.

Nice new application of puttanesca used 3/4# of cod, as halibut is over $25 per lb, and we don't get haddock much in the NW. Husband likes LOTS of sauce, and I don't need more leftovers sitting around,so used it all. Served with simple green salad and nice red wine.

This was a great, week-night dinner, which I would also make for casual entertaining. My husband felt it was too salty, but I used close to a cup of olives, which would have increased the saltiness. We paired with a pinot blanc, it worked well. More fish is not a bad idea, if you are used to bigger protein servings, but I liked that the fish could be cut up and served in smaller chunks, as I find we typically consume too much protein.

It was listed among the special Easter entrees, sounded wonderful, and I made it exactly as directed, but the results were disappointing. May as well have served fish & chips w/ketchup. Won't make it again.

Delicious! Definitely increase the fish, as others have noted. That's the only change needed!

Excellent recipe and easy to prepare. Increase the fish by 50%, the amount in the recipe is not enough for 4 people.

The flavors in this recipe are out of this world!! My sons and I love puttanesca anyway, and this sauce combined with the fish and oven roast vegetables tasted divine. Even my hubby, who doesn't usually like capers or olives, ate everything on his plate and declared it "very good" - high praise from him! I did use 1 lb of halibut, because 8 oz of any fish just wouldn't have been enough for 3 hungry men and me.

Wonderful. Oil cured olives and the reduced sauce that concentrated the flavors made all the difference. Great meal for under an hours worth of work.

I used half the amount of anchovies, 1/3rd more haddock and added oregano to the puttanesca sauce as it's typical of puttanesca. It was great and will certainly make it again.

Really good. But you really need more than 8 ounces of fish. You can barely find it in that quantity and if you're feeding 4. well, it's just potatoes with a delicious puttanesca.

Incredibly easy. Made the sauce over chicken with a few smoked mozzarella ravioli on the side.


  • 4 cod fillets
  • 3 shallots
  • 2 cloves of garlic
  • 250 ml cream
  • a handful of capers
  • 3 tablespoons white (tarragon) vinegar
  • salt and freshly ground white pepper
  • 2 tablespoons of flour
  • butter for baking

&uarr click on the photo to enlarge

Kitchen equipment

View the original recipe via:

Making the sauce -- 45 minutes

FINELY dice the 3 shallots and finely chop the 2 cloves of garlic and set aside. Put a small saucepan on medium-high heat. HEAT two tablespoons of butter and lightly saute the diced shallots and chopped garlic.

POUR the white (tarragon) vinegar into the pan. Let most of the vinegar evaporate from the pan, the onions should be moist by now. ADD all of the cream and let simmer for about half an hour.

Add a handful of capers (to taste) to the sauce. It's not required to add any salt because of the saltness of the capers.

Cod with creamy caper sauce

Cooking the cod -- 15 minutes

If you've bought frozen cod, be sure to defrost them before starting with this recipe. Pat the cod fillets dry and sprinkle them with some salt and freshly ground white pepper. Thinly coat the fish with a thin layer of flour.

HEAT the medium-sized skillet, then add a generous amount of butter to the pan. PLACE the fish fillets into the skillet. COOK for about 3 to 4 minutes, depending on the thickness of the fish fillets.

Since most fillets are quick to prepare, a few minutes on each side will suffice. Don't be scared of burning the fish, let the heat do its work. Most fish will break apart when flipped too often.

Serving the cod with creamy caper sauce

We've enjoyed the cod fillets with a nice home-made pasta, but rice or even baked potatoes will go very well with this dish. SPOON sauce over the fillets and enjoy with a hearty full white wine with lots of acidities.

Konigsberger Klopse (German Meatballs in Creamy Caper Sauce)

A classic! Authentic K&oumlnigsberger Klopse are made from ground veal, beef, and pork, along with a small amount of anchovies (or sardines or herring), chopped onions, bread crumbs, eggs, and spices. The traditional creamy sauce that accompanies the dumplings are made from the broth in which the dumplings were cooked, flour, cream, white wine, lemon juice, and capers. Delicious! Serve with boiled new potatoes and my Rotkohl recipe #108449 #108449. Also makes a great appetizer! A little history: Predecessors of the K&oumlnigsberger Klopse date back to the Middle Ages. However, the East Prussian name Klops (Klops = meat dumpling) didn't originate until the 18th century. K&oumlnigsberger Klopse was invented in the city of K&oumlnigsberg (then the capital of East Prussia today known as Kaliningrad, Russia) around 200 years ago. My German/Polish/French grandmother was born and raised in East Prussia, about 30 kilometers from K&oumlnigsberg. This recipe is my version of her delicious K&oumlnigsberger Klopse, which she never wrote down but with the help of my mother I was finally able to replicate. I have many fond memories of enjoying this dish (which the women would prepare) at family gatherings, Sunday dinners, and special occasions such as birthdays and anniversaries. Still one of my top favorites. I hope your family enjoys, too. (Helpful Tips: These tender meatballs are braised NOT fried. If halving the meatball recipe, you will still need the full amount of stock for braising and for the gravy. The meatballs are somewhat delicate &amp time consuming to make have someone help to form them into balls, it is much easier that way! For appetizers make them smaller and serve warm from the crock pot with toothpicks, buttered rolls and Potato Salad recipe #309891 #309891. Freezes well).

  • 1 pound red potatoes, halved if small, quartered if larger
  • ½ teaspoon salt, divided
  • ½ teaspoon freshly ground pepper, divided
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons minced fresh parsley
  • 2 anchovy fillets, minced, or 1 teaspoon anchovy paste
  • 2 teaspoons capers, rinsed and finely chopped
  • 1 clove garlic, minced
  • ½ teaspoon paprika, preferably smoked
  • 1-1 1/4 pounds skirt steak (see Note), trimmed and cut into 4 portions

Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add potatoes, cover and steam until tender, about 15 minutes. Transfer to a medium bowl, sprinkle with 1/4 teaspoon each salt and pepper and mash with a potato masher to desired consistency. Cover to keep warm.

Meanwhile, preheat grill to medium-high. (No grill? See Broiler Variation.)

Whisk 2 tablespoons oil, vinegar, parsley, anchovies (or anchovy paste), capers, garlic and paprika in a small bowl.

Sprinkle steaks with the remaining 1/4 teaspoon each salt and pepper. Grill the steak 1 1/2 to 3 minutes per side for medium. Remove from the grill and let rest for 5 minutes. Serve the steak and potatoes drizzled with the vinaigrette.

Note: Depending on your region, skirt steak may not be something your supermarket regularly carries--call ahead to make sure it's available or ask your butcher to order it for you. It's usually sold in about 1-pound cuts up to 18 inches long and 5 inches wide, but just 1/4 inch thick. Before cooking, cut the steak with the grain into several portions to make the long piece more manageable on the grill or in a skillet. Once cooked, be sure to slice it across the grain for maximum tenderness. Hanger steak, flat-iron and flank steak can all be used as substitutes for skirt steak in most recipes.

Broiler Variation: Position rack in upper third of oven preheat broiler. Coat a broiler pan or large baking sheet with cooking spray. Broil steak on the prepared pan, turning once, 2 to 4 minutes per side for medium.

Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Watch the video: Πουρές πατάτας. Yiannis Lucacos (July 2022).


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