Spanish-Smashed Potatoes with Cilantro Sauce
Total TimePrep: 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.
Nutrition Facts3/4 cup: 317 calories, 27g fat (4g saturated fat), 0 cholesterol, 359mg sodium, 16g carbohydrate (1g sugars, 2g fiber), 3g protein.
Jul 19, 2019
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!
Jul 11, 2019
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.