Wow cilantro from the garden already, it will only be a few weeks before we will have those beautiful red potatoes. The two together are dynamite.
Ingredients:
- Fresh cilantro leaves, 1 bag (Petersen's)
- 1 garlic clove or garlic powder or on shallot (Petersen's)
- 1/4 cup olive oil or 1/2 stick of butter
- 2 lbs,Baby Red potatoes washed and cubed (Yukon Gold is OK too) (Petersen's)
- salt and pepper to taste
Directions:
In a large cast iron skillet, cook the potatoes and oil until tender and lightly brown about 20 minutes. Add cilantro and garlic and stir for another 5 minutes. Sprinkle with salt and pepper. Serves 4.
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