caper mustard smashed potatoes
November 14, 2019
A creamy caper-mustard sauce poured over golden roasted smashed baby potatoes. These make the perfect party snack or appetizer.
I must confess....I'm guilty of eating two thirds of the first batch I made of these.
The creamy caper sauce makes these irresistible, so the next time I made sure to double the number of potatoes I used, that way there was enough for everyone.
If you're looking to cut-out the caper sauce, (maybe because it's not in your diet or you just detest capers) serve the plain 'ole roasted smashed potatoes with a pinch of cayenne. They taste great on their own.
Start by washing your potatoes. Place them in a large saucepan and fill with water so that there's about 1 inch of water above the level of potatoes. Add the 2 tsp. Kosher salt. Bring to a boil then reduce, so the potatoes are simmering.
Simmer until the potatoes can easily be pierced with a knife or fork, around 25-30 minutes.
Turn the oven to 425°F to roast.
Once cooked, remove the potatoes from water and place them on a tea towel to dry and cool.
"Smash" (more like smush) each baby potato by folding over the edge of the tea towel onto one baby potato and gently pushing down with the palm of your hand, so it forms a mini potato cake (as shown in the photo).
Line a baking sheet with parchment paper. Place the mini potato cakes evenly on the parchment paper for roasting.
Sprinkle with 1/2 tsp. salt and 1/2 tsp pepper.
Pour the olive oil over the potato cakes, using a brush to evenly distribute the oil over the potatoes.
Roast for 35 minutes or until the cakes look a nice golden, crispy brown.
Meanwhile, in a small saucepan over medium heat, melt the butter. Whisk in the heavy cream. Let this mixture reduce for around 10 minutes to help thicken it. Add the capers and mustard. Reduce heat to low until the potatoes are fully roasted.
Serve by pouring the caper mixture over the roasted potatoes.