Roasted Yukon Potatoes With Caper Vinaigrette

Roasted Yukon Potatoes with Caper Vinaigrette are baby Yukon gold potatoes, par-boiled then roasted in the air-fryer for a potato side dish that’s crispy on the outside, creamy on the inside and coated in a delicious umami-bomb caper vinaigrette.

There are a lot of negative vibes in the world these days about carbohydrates. Everything is low-carb or keto or paleo or whatever. And if those things work for you, I have nothing but respect for it but in my house, we like carbs. Specifically, carbs in the form of potatoes.

I love potatoes in almost any form, but these little baby Yukon golds are my absolute favorite. They’re rich and buttery and so fluffy and creamy when prepared correctly. Just a perfect side for beef, pork or chicken.

This is a super easy to make side dish that is just a little off the beaten path with the addition of a super delicious vinaigrette that coats the potatoes.

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Shopping List for Roasted Yukon Potatoes with Caper Vinaigrette

• Yukon Gold potatoes
• Olive oil
• Flat leaf parsley
• Sherry vinegar
• Capers
• Anchovy paste
• Garlic
• Salt and pepper

Let’s Talk about Roasted Yukon Potatoes with Caper Vinaigrette

Flavor: The flavor here comes almost entirely from the vinaigrette. The sauce is tangy from the vinegar, salty from the capers, and rich from the anchovies. I know that anchovy paste puts a lot of people off, but I promise you that you cant really taste it – it just adds a boost of umami. If you really don’t want to add it, you could add Worcestershire sauce in its place. If you’d like to keep it vegan, you could use Miso – it would be a different flavor, but still absolutely delicious.

Texture: If you make this right, the texture of the potatoes should be out of this world. Just a little bit crispy on the outside with soft, fluffy interiors. Perfection!

Ease: This is a pretty easy recipe. Although there are a few steps, they’re easy steps. Par-boiling the potatoes makes for a much faster overall cooking time and makes sure you get those fluffy potato insides. If you don’t have an air fryer, you can finish them up in the oven

Recipe Highlights:

• Easy to make
• A little bit different than your usual dinner side dish
• Can be made vegan
• Umami-bomb
• Flavorful and delicious
• Can be made in an air fryer or then oven

FAQ’s

How do I make this in the oven if I don’t have an Air Fryer? Follow the first part of the recipe, the par-boiling of the potatoes. Instead of finishing them in an air fryer, pre-heat your oven to 425 and line a baking sheet with foil. Place the boiled potatoes on the baking sheet, and roast for 20 minutes, checking after 15 to make sure they aren’t overcooking.

I refuse to use anchovies – what can I use instead? You could use Worcestershire Sauce or miso in place of the anchovy paste if you’d like.

Can I use dried parsley? You CAN. You shouldn’t. The vinaigrette is only a few ingredients, so making sure they’re all the highest quality possible is important. If you can’t find fresh parsley, they sell freeze dried parsley in the stores now, and I’d use that over dried. You can however use curly parsley instead of flat leaf if that’s all your store has.

Can I make this ahead? Sort of. The potatoes are definitely best straight out of the air fryer, but you could do the first step – the par-boiling – up to two hours ahead of time. The potatoes will be okay at room temperature for that long. Then just pop them in the air fryer when you’re ready to go.

What can I use in place of Sherry Vinegar? White or red wine vinegar would work well with this recipe.

Tips and Tricks:

You will need more salt than you think. On it’s own, this is a very salty vinaigrette, but once it’s on the potatoes, they’ll soak a lot of that up, and you’ll definitely want to salt them before serving.

Try to serve the potatoes right away after air frying – they’re best when the outer skins of the potatoes are all crisp and delicious and the dressing is still soaking into the potatoes.