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Recipe courtesy of Mary Sue Milliken and Susan Feniger

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Yield:: 4 servings

Level:: Easy

Ingredients

12-16 small Yukon Gold or Red Bliss potatoes, scrubbed but not peeled
1 1/2 teaspoons salt
2 tablespoons olive oil
1/4 cup chopped fresh cilantro leaves
1/2 teaspoon freshly ground black pepper

Directions

Place potatoes in a medium saucepan and add water to cover generously. Add salt, turn on the heat, and bring to a simmer. Simmer 20 minutes or until tender when pierced with a knife. Drain and let cool. As soon as they are cool enough to handle, peel. Heat olive oil in large skillet over medium heat. Add peeled potatoes and roll around to coat evenly. Cook 5 minutes until starting to brown. Sprinkle over cilantro and fresh pepper and roll around to coat evenly. Serve immediately.

My Private Notes

Name: Potatoes with Coentro (Cilantro)
Yield: 4 servings
Ingredients: 12-16 small Yukon Gold or Red Bliss potatoes, scrubbed but not peeled; 1 1/2 teaspoons salt; 2 tablespoons olive oil; 1/4 cup chopped fresh cilantro leaves; 1/2 teaspoon freshly ground black pepper