Cilantro Potatoes Food

CILANTRO POTATOES

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.

NEW POTATOES WITH GARLIC AND CILANTRO

Steps:

• Place potatoes in medium saucepan; add just enough water to cover. Bring to a boil. Cook over medium-high heat for 8 to 10 minutes or just until tender. Drain in colander or strainer.
• In same saucepan, melt butter over medium heat. Add garlic; cook and stir 2 to 3 minutes or until tender. Add potatoes, seasoned salt and cilantro; toss to coat.

LIME CILANTRO SWEET POTATOES

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.

LEMON CILANTRO ROASTED POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Peel and dice the potatoes in small cubes and put in a large mixing bowl with the olive oil, lemon juice, garlic, cayenne pepper {optional},salt and pepper. Use tongs to toss until the potatoes are coated.
• Transfer the potatoes to a baking sheet and spread out into 1 layer {you may need two baking sheets for this}. Roast in the oven for 40-45 minutes for softer potatoes or up to 1 hour for brown and crispier potatoes. Flip the potatoes two times throughout cooking using a spatula.
• Remove the potatoes from the oven and toss with the fresh cilantro and more salt and pepper to taste. Serve warm.

CILANTRO POTATO SOUP

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.

CILANTRO AND GARLIC POTATOES

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.

ROASTED POTATOES WITH PESTO

Steps:

• In a medium pan, roast the sunflower seeds for about 1min until evenly brown
• Wash the cilantro thoroughly then put into a food processor
• Add the roasted sunflower seeds
• Fill the processor with the remaining ingredients
• Process on medium speed until everything is well blended.
• Preheat oven to 400 degrees
• Wash the potatoes thoroughly
• Cut the potatoes into cubes. Do not peel the skin
• In a baking pan, add the potatoes and oil
• Bake for about 15 minutes or until the potatoes are browned
• Remove the potatoes from the oven and set aside
• Let it cool for about 2 minutes
• Add about a 1/4 cup of the Cilantro Pesto and refrigerate the rest
• Serve Immediately

NEW POTATOES WITH GARLIC AND CILANTRO

Steps:

• Place potatoes in a saucepan, cover with cold water. Bring to a boil and cook until just tender, 8-10 minutes. Drain.
• In same saucepan, melt butter and cook garlic for 2-3 minutes. Add potatoes, seasoned salt and cilanto, toss to coat.
• You can serve at this point, or sometimes I spray some olive oil on the tops of the potatoes, throw it all in a baking dish and broil until the tops are nice and brown. Either way, it's good!

CHOPOTLE CILANTRO LIME ROASTED POTATOES

Steps:

• Preheat the oven to 400° and grease a large baking sheet.
• Chop potatoes into about 1/2 inch pieces and place them into a large mixing bowl.
• Add olive oil, lime juice, lime zest, cilantro, chili powder and salt. Mix very well, until all evenly coated.
• Spread potatoes on the baking sheet in one layer and try not to crowd them too much.
• Bake fore 35-45 minutes, until nicely golden brown. (Time will depend on how big you cut your potatoes.)

SKILLET CILANTRO LIME CHICKEN AND POTATOES

Steps:

• Preheat oven to 375 degrees. Set aside your chicken in a large container or ziplock bag.
• Make your marinade: In a food processor or blender, combine oil, lime juice, zest, vinegar, 1 clove garlic, cilantro, and cumin. Blend until well combined. Pour marinade over chicken reserving about 2 tbsp of marinade to set aside.
• Heat a large skillet to medium- medium high heat. It's best to use an oven proof skillet such as a cast iron. Once hot, add 2 tbsp oil. Toss in diced onion and potatoes. Saute for 3-5 minutes, then add garlic and bell pepper. Sprinkle with salt. Saute another 2-3 mins.
• Top with chicken and stir. Transfer to oven.
• Bake 18-20 minutes, or until chicken is cooked through and potatoes are done.
• Salt and pepper to taste, top with remaining 2 tbsp of marinade.
• Serve hot with additional toppings such as tomatoes, avocado, fresh cilantro or onion.

CILANTRO LIME POTATO SALAD

Steps:

• Bring a large pot of water to boil. Add potatoes and boil until potatoes are cooked: soft and tender, about 15-20 minutes. Make sure to boil potatoes so that they are not too soft and don't fall apart.
• In the mean time, in the small bowl, combine olive oil, minced garlic, chopped cilantro, and lime juice. Mix well.
• When potatoes are cooked, drain water from the pan and let the potatoes cool down a bit (or, rinse them quickly under cold water). Cut cooked and slightly cooled potatoes into 1 inch chunks. Place in a medium bowl, add 1/4 teaspoon salt and carefully mix. Pour the cilantro-lime sauce, and carefully mix. Taste, add more salt (maybe 1/8 teaspoon more) and add pepper if desired. Also, if desired, add more freshly squeezed lime juice.

SPICY INDIAN POTATOES WITH CILANTRO - DHANIYA WALE ALOO

Steps:

• In a large pot or pressure cooker, add washed potatoes + water.
• Close the lid and boil the potatoes or cook in pressure cook till the potatoes are cooked thoroughly (follow the steps you use to boil any potatoes).
• Once the potatoes are cooked, transfer them to a strainer and wash with cold water to bring to normal temperature (this helps stop further cooking or softening the potatoes).
• Heat 3 tsp oil in a large non-stick pan.
• Now add cumin seeds and saute for 30 seconds.
• Add onion, ginger+garlic paste and saute for 2 minutes over low flames.
• Now add the remaining spices and saute everything evenly.
• Cook this mixture for 1 minute over low heat.
• Now add the boiled potatoes, chopped cilantro and lightly coat each of them with this mix.
• Add the remaining 1 tbsp oil and saute everything.
• Cover this with a lid and let this cook for 3-4 minutes over low heat.
• Finally, remove the lid and saute everything lightly.
• Scrape any mix or potatoes stuck to bottom of the pan or sides.
• Add 2 Tbsp water and saute cook for 1 minute.
• Turn off the heat and transfer the 'Spicy Indian Potatoes with Cilantro' to a serving dish.
• Sprinkle some fresh cilantro on top and enjoy with flatbreads/roti or rice.

CRISPY HASSELBACK POTATOES FOR YOUR STEAK DINNER!

Steps:

• Preheat oven to 450ºF. Line a large rimmed baking sheet with parchment paper or foil.Cut each potato into 1/8-inch slices, taking care not the slice the potato all the way through the bottom. As you slice, leave a ½-inch base at the bottom of each potato to hold the potatoes together.Set potatoes on the baking sheet and drizzle the tops with olive oil. Roll potatoes around to coat in oil, then turn them cut-side-up. Squeeze the sides of each potato to open the cuts in the potatoes so the oil works its way down in between each slice.Sprinkle tops generously with salt and pepper. Bake for 45-60 minutes (depending on the size of the potatoes) until slices are crispy and slightly separated, and the base of each potato is soft.Meanwhile, place cilantro, mayonnaise, water, lemon juice, garlic, jalapeno, salt, and ground black pepper in the bowl of a food processor. Puree until very smooth.Serve the hasselback potatoes hot, drizzled with Jalapeno Cilantro Sauce!

CILANTRO-SAUCED ROASTED POTATO BOWLS

Steps:

• For sauce, in a bowl soak cashews in enough boiling water to cover 30 minutes; drain, reserving soaking liquid. In a blender combine cashews, ½ cup of the reserved soaking liquid, and the next four ingredients (through garlic). Cover and blend until smooth, adding up to ¼ cup more soaking liquid if needed. Season with salt.
• Meanwhile, preheat oven to 425°F. Line two 15×10-inch baking pans with parchment paper. In a bowl combine potatoes, lime juice, 2 teaspoons of the chili powder, and 1 teaspoon of the oregano. Season with salt and pepper. Arrange in pans. Roast 10 minutes. Add bell peppers, onion, and, if desired, whole jalapeños next to potatoes. Roast about 25 minutes more or until vegetables are tender and starting to brown on edges, turning once.
• In a small saucepan combine black beans, broth, and the remaining 1 teaspoon chili powder and ½ teaspoon oregano. Heat over medium for about 5 minutes or just until hot.
• Arrange vegetables and beans in bowls. Drizzle with sauce and sprinkle with additional cilantro. If desired, garnish with whole roasted jalapeños.

SPICY POTATO AND CILANTRO (BATATA HARRA)

Steps:

• Preheat oven to 400°F. Peel the potatoes then cube them into ½ inch cubes.
• Prepare baking sheet with cooking oil spray or 1 tablespoon olive oil. Place the cubed potatoes and drizzle the rest of the olive oil and mix them in until coated.
• Bake for about 45-50 minutes until they are golden brown and slightly crispy.
• Remove the potatoes from the oven 10 min before they are finished. Mix in the chopped cilantro and garlic then place back into the oven for the remaining 10 minutes.
• Remove from the oven and add salt, paprika, lemon (add more if needed). Combine until all ingredients are well incorporated. Enjoy alone or with pita bread.

POTATOES WITH COENTRO (CILANTRO)

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.

MASHED POTATOES WITH CILANTRO AND ROASTED CHILIES

Steps:

• Char chilies over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel and seed chilies; chop coarsely.
• Cook potatoes and garlic in large pot of boiling salted water until very tender, about 35 minutes. Drain. Transfer potatoes and garlic to bowl. Using electric mixer, beat until mixture is smooth. Gradually beat in half and half. Add butter and beat until melted. Stir in chilies and cilantro. Season with salt and pepper.

CILANTRO-GARLIC POTATOES

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.

POTATO SHAKSHUKA

Steps:

• In a lidded large saucepan on medium heat, heat the olive oil and wait for it to shimmer. Add the onion and potatoes and sauté until the onions and potatoes are soft, about 10 minutes. Add garlic until fragrant, about 1 minute.
• Pour in the Shakshuka Sauce as well as the Harissa and bring to a simmer. Increase the heat to medium and simmer until the sauce has thickened slightly and the potatoes are fork-tender, about 5 minutes. Taste and add more salt and pepper as needed.
• Using the back of a spoon, create 4 to 6 evenly space wells for the eggs. Crack the eggs into each well, keeping the yolks intact. Cover the skillet and cook until the egg whites are set, about 10 minutes.
• Garnish with parsley, feta seeds, and sesame seeds.

GARLIC AND CILANTRO ROASTED POTATOES

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.