Spanish-Smashed Potatoes with Cilantro Sauce
Total TimePrep: 15 min. Cook: 20 min.
This was the basic recipe....but it didn't have enough zip for me or brightness. Maybe the cilantro was older, but it wasn't as fresh tasting as normal. Soooo, I add more cilantro, more salt and a squeeze of lime. PERFECT!
I cooked small new potatoes in my stovetop pressure skillet and gently smashed them. Used parsley instead of cilantro in the sauce because I'm not a fan of cilantro leaves. Along with the sherry vinegar, I added a scant ½ teaspoon sweet smoked paprika. I drizzled about 3/4's of the sauce over the warm potatoes as I felt that was enough. I save the rest in the fridge to use in rice! Greatly enjoyed the herby, garlicky, and slightly tangy/smoky taste. This recipe is definitely a keeper.