Potatoes With Cilantro and Garlic-Lime Butter

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Click To Enlarge Photo: Cary Hazelgrove

2 lbs. medium-size new potatoes, washed and quartered
1/2 tsp. salt
4 tbsp. butter
3 to 4 cloves garlic, minced
3 tbsp. fresh lime juice
2 bunches green onions, chopped, using 1/2 to 3/4 of the green tops
1 cup coarsely chopped fresh cilantro
Sea salt
Freshly ground pepper
1 tbsp. pure New Mexico chili powder
1 to 2 tsp. paprika
Shredded Parmesan cheese
Crumbled bacon or spicy, smoked meat, optional

4 servings

Cover the potatoes with cold salted water and bring to a boil. Simmer about 12 min., but do not overcook.

Meanwhile, in a small saucepan, melt the butter with the garlic and the lime juice. Drain the cooked potatoes and toss gently with the garlic-lime butter. Continue tossing while adding the chopped onions, cilantro, salt, pepper, chili powder, and paprika. Sprinkle generously with shredded Parmesan and crumbled bacon; serve warm or cold. This dish keeps several days. Heat leftovers in covered ramekins with a bit of butter.

Note: Use pure, mild or medium chili powder, not one mixed with other spices.

Recipe by Lucinda Hutson
April 1997
from issue #8

posted in: herbs, potatoes, cilantro, side dish