Crispy Potato Halves
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 145
- Total Fat
- 8
- Saturated Fat
- 3
- Carbohydrates
- 18
- Dietary Fiber
- 3
- Sugar
- 1
- Protein
- 2
- Cholesterol
- 8
- Sodium
- 270
- Total: 50 min
- Active: 30 min
Ingredients
Potatoes:
2 tablespoons salted butter
1 1/2 pounds new creamer potatoes, halved
2 tablespoons olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
Cilantro Garlic Sauce:
1/2 cup chopped fresh cilantro
2 cloves garlic, grated
2 limes, zested and juiced
1 jalapeño, minced
2 to 4 teaspoons olive oil
Kosher salt and freshly ground black pepper
Garnish:
Fresh cilantro
Flaked sea salt
Directions
- For the potatoes: Preheat the oven to 400 degrees F.
- Heat the butter in a large cast-iron, heavy-bottomed skillet over medium heat.
- Toss the potatoes with the olive oil, salt, pepper and cumin. Add the potatoes to the pan cut-side down. Cook, without touching or turning, until golden and seared, 6 to 8 minutes. Transfer the pan to the oven and roast until the potatoes have a soft center and deep golden crust, 18 to 20 minutes.
- For the cilantro garlic sauce: Meanwhile, mix together the cilantro, garlic, lime zest, lime juice, jalapeño, olive oil, salt and pepper in a small bowl, then set aside.
- Remove the potatoes from the oven and place on a platter. Drizzle over the sauce, then garnish with the cilantro and sea salt to serve.