MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Golden Potatoes With Caper Brown Butter Crumbs
 Categories: Five, Potatoes, Breads
      Yield: 8 Servings
 
      3 lb Yukon Gold potatoes;
           - peeled, halved,
           - sliced 1/4"
    1/4 lb Unsalted butter
    1/4 c  Drained capers; chopped
      2 c  Coarse fresh bread crumbs
 
  Put a 4-sided sheet pan in upper third of oven and preheat oven to
  425°F/218°C.
  
  Cover potatoes with 2" water in a 5 to 6 qt pot and add 1 tb salt.
  Simmer until almost tender, about 10 minutes. Drain potatoes well.
  
  While potatoes simmer, heat butter in a small saucepan over
  medium-low heat, swirling pan occasionally, until browned and
  fragrant, about 5 minutes. Remove from heat and stir in capers.
  Keep warm, covered.
  
  Toss potatoes with 3 tb caper butter, then spread out in hot sheet
  pan. Stir remaining caper butter into bread crumbs and scatter over
  potatoes. Roast, turning potatoes once or twice, until potatoes are
  tender and crumbs are golden, about 20 minutes. Season with salt.
  
  Notes:

  Potatoes can be peeled and sliced 1 day ahead and chilled in water.
  Potatoes can be parboiled 3 hours ahead.
  
  Bread crumbs can be made 2 days ahead and chilled in a sealable
  bag.
  
  Caper butter can be made 2 days ahead and chilled. Gently reheat
  before using.
  
  Recipe by Maggie Ruggiero
  
  Recipe FROM: Gourmet Magazine, Apr 2009
  
  Formatted by: Dave Drum, Apr 21, 2009
  
  Uncle Dirty Dave's Archives
 
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