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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.
  • Total Time
    Prep: 15 min. Cook: 20 min.
  • Makes
    4 servings


  • 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 Facts
3/4 cup: 317 calories, 27g fat (4g saturated fat), 0 cholesterol, 359mg sodium, 16g carbohydrate (1g sugars, 2g fiber), 3g protein.

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