Wednesday, March 25, 2009

Potatoes with Caper Sauce

"Found this on My changes are included."


8 medium potatoes, washed and diced
1/2 cup butter, melted
2 tablespoons capers, chopped
1 tablespoon minced green onion
2 garlic cloves, minced
1 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1 Tablespoon white wine vinegar
1 Tablespoon balsamic vinegar
salt and pepper to taste


Combine the melted butter, capers, garlic, green onion, parsley and vinegars in a bowl. Set aside.
Bring a large pot of salted water to a boil. 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.
Place potatoes in 9x13 dish and add parmesan cheese to the top. Bake in oven preheated oven for 10 minutes or until cheese is melted.

Serves 6-8

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