Prep 10 mins
Cook 15 mins
Fried potatoes with cilantro
- 2 potatoes
- 1⁄2 bunch fresh cilantro (washed and chopped)
- 4 garlic cloves (crushed)
- vegetable oil
- 3 dashes paprika (optional)
- salt and pepper
- Peel the potatoes and dice them (medium size).
- Fry in vegetable oil until golden.
- In another pan, add 2 tablespoons of oil.
- Add crushed garlic and chopped cilantro; cook for 2 to 3 minutes.
- Add the fried potatoes and mix them all together.
- Add salt and paprika then serve.
I found that this recipe worked out best if I prepared all of the ingredients beforehand to get the best results. Using your food processor for all the time consuming knife work really cuts down on the labor. 1. I par-boiled the chunky cut potatoes and set them aside in a tub in the refrigerator. You can definitely do this ahead of time when you have a few minutes. 2. I buzzed all the cloves in a bunch of garlic and put it in a tub for future use. 3. I buzzed a full bunch of cilantro in the food processor beforehand and put it in a tub. All of this preparation made it super easy to throw the potatoes together quickly for a dinner party. I found a disposable roasting pan at the grocery store for frying the potatoes to allow for easy clean up. As for the oils, I used half olive oil- half canola oil. Canola oil has a higher smoke point that allows for a great crisp on the chunky cuts of the parboiled potatoes. I put the disposable roasting pan filled with the oil on an oven burner. I put a skillet on a burner right next to the roasting pan. With all of the ingredients prepped ahead of time, I could just throw the potatoes in to fry. At the same time, I took a scoop of garlic(at your discretion) into the skillet to saute a bit with some olive oil on low heat. Since we all love garlic, I was rather liberal with the garlic. Once the potatoes turned a nice golden brown, I fished the potatoes out and tossed them with the sauteed garlic in the skillet. I sprinkled my cilantro on the potatoes in the skillet right before I dumped the potatoes in my serving dish. Last, I dusted the potatoes with the paprika and a touch of salt and pepper. All the preparation ahead of time made this a quick and easy dish to prepare while guests are arriving for dinner. Oh, this dish was definitely a hit! Everyone wanted to take the leftovers home...so it may be wise to make a little extra.
I loved this dish. I fried the potatoes and set them aside as I grilled my steaks on the BBQ. As soon as my steaks were done I let them rest and started to finish the potatoes. I used the same pan that I fried them in. There was enought oil left so I just put in the garlic and then the cilantro and finished the dish. These will be made over and over :) (I love garlic and cilantro.....and potatoes:) Thanks Middle Eastern Chef!!! Made for PAC Fall 2007
I really like cilantro and was expecting a little more flavor. I might add more cilantro and garlic next time I try this and maybe add some black pepper. Thanks for a different idea on making fried potatoes. Made for PAC Fall 2007.