Smashed Potatoes with Capers
Everyone loves those little crispy smashed potatoes on the internets, it has the crisp and soft fluffy you all know and love. I wanted to do that but take it up a notch with some of my favorite savory berries, CAPERS! These are so underutilized and I have love them since I was a kid. In 4th grade we learned all about our state, California, and we had to make a dish that has a local ingredient. I drew capers and I made some deviled eggs with capers inside and I was hooked. So I wanted to make a caper butter to drizzle over potatoes or roasted cauliflower and this was born. It is super simple and can be vegan if you use some plant-based butter. Whole30ers can use ghee in place of butter and if you use the cauliflower recipe, it is low carb and keto friendly. I think this is the perfect side for a nice dinner at home or even a weeknight. I served mine with a seared chicken thigh and a salad and it was spectacular.
Smashed Potatoes with Capers
1 pound baby potatoes
1 stick unsalted butter, softened
1/4 cup capers, chopped
1 teaspoon lemon zest
1/2 teaspoon pepper
2 Tablespoons garlic, minced
Additional salt
- Preheat the oven to 425
- In a large pot, drop in the potatoes and cover with water and place on high heat. Once the water is boiling, add some salt and boil for 10 minutes. Drain the potatoes.
- While the potatoes boil, mix together the remaining ingredients in a small bowl and then microwave for 1 minute to melt.
- Place the potatoes on a large baking sheet, drizzle with oil and “smash” slowly with the bottom of a glass or with a fork. Once all smashed, drizzle the potatoes with the caper butter and sprinkle with some salt.
- Place in the oven to roast for 15-20 minutes or until crispy. Enjoy with any leftover caper sauce.
Cauliflower Option
1 head cauliflower, florets removed
1 stick unsalted butter, softened
1/4 cup capers, chopped
1 teaspoon lemon zest
1/2 teaspoon pepper
2 Tablespoons garlic, minced
Additional salt
- Preheat the oven to 425. Mix the caper butter together in a bowl and melt in the microwave for 1 minute.
- Place the cauliflower on a baking sheet and drizzle with oil, salt, and pepper. Roast for 15-20 minutes or until the cauliflower is browned.
- Once the cauliflower is roasted, drizzle with caper butter and serve.
Capers are so underutilized and this makes them sing!
Swapping those potatoes for cauliflower is an easy swap that is simply delicious. Just roast with oil, salt, and pepper.
This caper butter is so delicious, you will love it on multiple things, amazing on steak, salmon, and other roasted vegetables.
Boil the potatoes and melt the butter.
Just look at that melted butter!
Pour those potatoes out on to a baking sheet.
Drizzle the oil, that allows it to crisp up
Use the bottom of a glass (or measuring cup) or a fork to slowly “smash”
All smashed and ready for flavor
This is about the thickness you want, enough to keep the insides fluffy and the outside crispy.
spoon that melted caper butter all over.
Ready for roasting. That caper butter is going to get a little crispy and the flavors will make your house smell amazing.
If you are doing cauliflower, you just roast and have that butter ready
spoon that sauce all over!
