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Spanish-Smashed Potatoes with Cilantro Sauce

 Spanish-Smashed Potatoes with Cilantro Sauce
I was inspired to create this after visiting a great Latin restaurant. The salty potatoes and the bright herbs are great together.
4 ServingsPrep: 15 min. Cook: 20 min.


  • 1 pound fingerling potatoes
  • 1 cup fresh cilantro leaves
  • 4 garlic cloves, peeled
  • 3/4 teaspoon kosher salt
  • 1/4 cup water
  • 2 teaspoons sherry vinegar
  • 1/2 cup olive oil


  • 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. Yield:
  • 4 servings.
Nutritional Facts: 3/4 cup equals 317 calories, 27 g fat (4 g saturated fat), 0 cholesterol, 359 mg sodium, 16 g carbohydrate, 2 g fiber, 3 g protein.