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
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.
c.1997, M.S. Milliken & S. Feniger, all rights reserved