I picked up the first summer farm share this week. (Whoo Hoo!!) In it included lettuce, spinach, kale, cilantro, and potatoes. A heavy on the greens, start to the season, but I am never going complain when it's heavy on the greens. I could eat greens, any greens, by the bucket full (and basically do). And there was pyo cilantro, which I wasn't expecting for a least a week or two so that was just fantastic because oh how I have missed fresh herbs.
So greens went directly to my stomach without a chance, but the potatoes and cilantro I left so I could make something to share with the mr. Roasted potatoes because that's my favorite way to eat a tater and covered in lots and lots of cilantro because yes, and when you eat cilantro, you must eat a lot of it. Lime juice for good measure and you got yourself a dank little potato dish if I do say so myself.
The stuff. Potatoes, cilantro, limes (you probably only need one), garlic, olive oil, and salt and pepper.
After washing your potatoes, dice them into mouth sized pieces and place them into a pot of cold water
Dice potatoes go into pot and need a little boil. If you have a pinch of salt to toss into the water, well you should do that.
After boiling for a few minutes, give the poe test, if you can kind of pierce a potato with a fork, they are done. You don't want to completely cook the potatoes, you just want them juuuust barely fork tender.. Once they get there, strain them.
Let the potatoes drain for a minutes or two to make sure all the water is gone. In the mean time, mince up the garlic.
Add the garlic with a big pinch of salt and pepper and a glug glug of olive oil back to the pot (you could use a new bowl, but why dirty another dish?)
Add in the drained potatoes and toss around until they are all evenly coated.
Dump potatoes onto a baking sheet (if you think of it, preheat the oven with the baking sheet in it... just make sure to be careful when handling hot pans)
Into the oven those taters go to roast and be great.
And sometime between putting the potatoes in the oven and taking them out, chop up the cilantro.
Once potatoes are all nice and golden roasted, remove from oven and drizzle and toss the juice of the lime all over. Place the potatoes back into the oven for a few minutes to let them crisp up again.
And then you toss all that chopped cilantro all over those potatoes.
And then eat them. Maybe serve with salsa and whipped avocado because that is what I did and I did good.
Cilantro Lime Roasted Potatoes
Serves 2-4 peoples
- 2 1/2 pounds small yellow potatoes
- 1 bunch cilantro
- 4-6 cloves garlic
- 1 juicy lime
- 2-3 tablespoons olive oil
- salt and pepper
Preheat oven to 425 with the baking sheet preheating in the oven as well.
Wash potatoes well and chop into pieces about an inch or so big and place in a big pot of cold water. Once you got all the potatoes in the pot, add a pinch of table salt and bring the potatoes to a boil. Cook for 5-8 minutes or until the potatoes are just barely fork tender.. don't over boil them. Drain potatoes.
In either the empty pot (less dishes) or a bowl, combine 2 tablespoon oil with the garlic, a good pinch or two of pepper, and same with salt. Mix around then add in the potatoes. Toss to coat and if you feel that you might need little more oil, drizzle in a bit more.
Dump coated potatoes onto a preheated baking sheet and place in oven for about 40-50 minutes, giving the potatoes a good stir after 30. You want the potatoes to be a nice roasted brown. Once roasted, pull potatoes from oven and squeeze the juice of the lime all over the potatoes. Toss and place the potatoes back into the oven for a few minutes just to crisp up a bit. While the potatoes are crisping up, chop the cilantro. After the few minutes, pull the potatoes back out and toss with the cilantro. Season with more salt and pepper if needed and then just eat them. I like to serve with salsa and some avocado situation, but ketchup or naked works too.