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Tasty Potatoes with Cilantro

By Nick Schonberger

The other day I went to a 'straunt and just had side dishes for dinner. Let me tell you, this can be a joy, but sometimes it backfires. It’s all about quality. We've already discussed a few good one side dishes that pack enough punch to moonlight as mains: mac and cheese and white bean salad, for example. One of my favorite side dishes is convenient because it combines two kitchen staples—potatoes and cilantro (if this isn't a staple for you, we are not friends). It is also hearty enough to stand as a meal when paired with a salad, or if you’re really hungry you can toss it in some Indian bread. Essentially, this is a reduced version of a savory Indian potato dish. Very quick. Very simple. A true winner.

You'll Need:

* 3-4 Yukon Gold potatoes
* Cilantro
* Vegetable oil
* Salt
* Pepper

Boil the potatoes whole until a fork easily slides in. Drain and allow to cool. Once cooled, peel the potatoes and dice. Now, heat 2 tbls. of vegetable oil in a heavy skillet. Add potatoes and sauté. You don't want to necessarily crisp the outsides, just warm them through. While you do this season liberally with pepper, and a dash of salt, and finish by stirring in as much chopped cilantro as you desire. Hearty and delicious for early Fall.

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