This recipe for Golden Potatoes with Caper Brown-Butter Crumbs comes from a wonderful spring menu that ran last April in Gourmet. I’ve served these potatoes alongside an herb-roasted pork loin, but last weekend they made an appearance before the noon hour at Easter brunch. Loved these. The brown butter (which is simply butter that’s been heated stovetop for five minutes to bring out the flavor) adds a lovely nutty flavor, while the capers give a briny zing. Also, the recipe calls for homemade breadcrumbs, which take two seconds in a mini Cuisinart. But if they are too fresh, they won’t crisp up in the oven. I would recommend either making the breadcrumbs the day before and leaving them out to get a bit stale, or quickly toasting them in the oven before tossing w/ the caper butter. Otherwise, this recipe is perfect!