Time 30m Yield 8 Number Of Ingredients 8 Steps:
Heat the oil in a deep-fryer to 375 degrees F (190 degrees C). When the oil is hot, add potatoes, and cook until golden brown, about 8 minutes. Drain on paper towels. Meanwhile, heat the oil in a large skillet over medium heat. Add the cilantro and garlic; cook and stir for about 5 minutes. After draining the potatoes, add them to the skillet along with the cumin, lemon juice and salt. Stir to coat the potatoes, and serve.
Time 45m Yield 8 servings. Number Of Ingredients 5 Steps:
In a large cast-iron or other heavy skillet, cook cilantro and garlic in oil over medium heat for 1 minute. Add the potatoes; cook and stir until tender and lightly browned, 20-25 minutes. Drain. Sprinkle with salt.
Yield Makes 4 servings Number Of Ingredients 7 Steps:
Put oven rack in lower third of oven and preheat oven to 425°F. Toss sweet potatoes with 2 tablespoons oil and 1/4 teaspoon salt in a shallow baking pan. Arrange potatoes in 1 layer and roast, stirring halfway through roasting, until tender, about 25 minutes total. Stir together cayenne, zest, and remaining 1/2 teaspoon salt in a small bowl. Whisk together lime juice and remaining tablespoon oil in a medium bowl, then add potatoes. Sprinkle with cayenne mixture and cilantro, stirring gently to combine.
Time 30m Number Of Ingredients 6 Steps:
- Peel and cube potatoes.
- Grate garlic with a microplane into a small bowl. Rinse Cilantro and dry. Chop and put with the garlic. Squeeze lemon juice into the same bowl. Set aside. I didn’t have any lemons, so I used lemon pepper pictured here.
- Heat oil in a frypan over high heat to 350. Add potatoes and fry, stirring periodically until golden brown, 5-7 minutes.
- Remove potatoes with a slotted spoon to a large paper towel lined mixing bowl, briefly to drain oil. Pull paper towel out from under potatoes.
- Add Cilantro, garlic and lemon to hot potatoes, Stirring to distribute. Season with salt and pepper. Serve warm or at room temperature.
Time 45m Yield 6 serving(s) Number Of Ingredients 9 Steps:
Saute onion and garlic slowly until tender. Add the broth, potatoes. Cook til the potatoes are tender about half an hour. Add 3/4 cup of the cilantro. Use an immersion blender or food processor (or etc – ) to puree. Serve hot or cold, and add the remaining cilantro right before serving. Stir in a squeeze of fresh lime right before serving, if desired.
Yield 4 servings Number Of Ingredients 5 Steps:
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.
Time 40m Number Of Ingredients 6 Steps:
Preheat oven to 400 degrees.Coat a 9x13 inch pan with cooking spray, Set aside.Add cilantro, garlic, olive oil, salt and pepper in the food processor and blend for less than 1 minute or until fully diced. In a large mixing bowl combine the potatoes and cilantro mixture until the potatoes are fully coated. Add potatoes to prepared pan. Bake for 35-40 minutes, or until potatoes are just tender.
Time 15m Yield 4 servings Number Of Ingredients 7 Steps:
In a large skillet, heat oil, over medium-high heat. Add red onions and bacon pieces. Saute until onion is soft, about 2 to 3 minutes. Add potatoes and garlic. Cook 5 to 7 minutes, stirring occasionally. Season, to taste, with salt and pepper. Stir in cilantro and serve hot.
Number Of Ingredients 4 Steps:
Place unpeeled potatoes in a large saucepan, and cover with cold water. Bring water to a boil over high heat, and add salt. Reduce heat to a simmer, and cook until potatoes are tender when pierced with a fork, 15 to 20 minutes. Transfer to a colander, and drain. Place potatoes in a large serving bowl. Drizzle with the olive oil, and season with salt and pepper. Toss in cilantro leaves just before serving.
Time 35m Yield 4 servings. Number Of Ingredients 7 Steps:
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and transfer to a small bowl., Place the cilantro, garlic and salt in a small food processor; cover and pulse until chopped. Add water and vinegar; cover and process until blended. While processing, gradually add oil in a steady stream., Using a fork, flatten potatoes slightly; pour sauce over top.
