Fresh cilantro gives exotic Syrian-style flavor to these easy skillet potatoes. They’re a great complement to Mom’s tangy kabobs. —Weda Mosellie, Phillipsburg, New Jersey
- 1 bunch fresh cilantro, chopped
- 1 garlic clove, minced
- 1/4 cup olive oil
- 3 pounds potatoes, peeled and cubed
- 1/2 teaspoon salt
- In a large skillet, cook cilantro and garlic in oil over medium heat for 1 minute. Add the potatoes; cook and stir for 20-25 minutes or until tender and lightly browned. Drain. Sprinkle with salt. Yield: 8 servings.
Originally published as Cilantro Potatoes in Taste of Home August/September 2005, p 35
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