Number Of Ingredients 9 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.
Time 55m Yield 8 serving(s) Number Of Ingredients 10 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.
Time 30m Yield 4 Number Of Ingredients 8 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.
Yield 4 Number Of Ingredients 8 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.
Time 40m Number Of Ingredients 6 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.
Time 55m Yield 6 serving(s) Number Of Ingredients 9 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.
