Potatoes with coentro (cilantro)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | smalls | Yukon Gold or Red Bliss potatoes; scrubbed, not peeled |
| 1½ | teaspoon | Salt |
| 2 | tablespoons | Olive oil |
| ¼ | cup | Chopped fresh cilantro leaves |
| ½ | teaspoon | Freshly-ground black pepper |
Directions
Place potatoes in a medium saucepan and add water to cover generously. Add salt, turn on the heat, and bring to a simmer. Simmer 20 minutes or until tender when pierced with a knife. Drain and let cool. As soon as they are cool enough to handle, peel. Heat olive oil in large skillet over medium heat. Add peeled potatoes and roll around to coat evenly. Cook 5 minutes until starting to brown. Sprinkle over cilantro and fresh pepper and roll around to coat evenly. Serve immediately. This recipe yields 4 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6352 broadcast 01-01-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
01-12-1997
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.