Creamy Caper Smashed Potatoes…oh my!
One of my quick and easy weeknight meals consists of broiled fish with a creamy caper paste. It takes mere minutes to cook and is tender, moist and full of flavour. I decided to use this same paste on smashed baby potatoes for an easy side dish that’s super delicious and pairs well with roasted meats and fish.
Capers are the unripened flowers buds of Capparis spinosa or Capparis inermis and are generally dried and pickled. Here’s a handy link from The Spruce Eats that tells you a little more about the amazing caper.
You won’t be disappointed!
Roasted mini potatoes get a gentle smash and topped with a creamy caper paste made with capers, lemon, dill, mayonnaise, and parmesan cheese. Crispy little potato disks with fluffy centres are the perfect base for the briny capers, fresh dill and creamy mayo.
If you’re not familiar with capers, they’re a handy pantry item to have kicking around. They’re pungent and briny and not all that good on their own, but combine them with cream, butter or lemon and you have a flavour explosion. They add a salty depth of flavour that enhances sauces, dressing, salads, and more. Enjoy!
Author: Compelled to Cook