James Papadopoulos, chef de cuisine at Sam & Harry's Steakhouse
in Schaumburg, IL, roasts nutty-sweet petite Yukon Gold potatoes with extra-virgin olive oil, whole cloves of garlic and fresh thyme. Once they're tender, he tosses in some sliced caperberries (which are milder than capers) for a bright bite of acidity, akin to the pep a dash of vinegar gives to a plate of fish and chips.
Printed from Oprah.com on Thursday, May 23, 2013
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