TYPE: Vegetarian, Lunch/Dinner, Side Dish
SERVING SUGGESTIONS: Turn these into nachos and call it a meal!
Cumin and Coriander Fingerling Potatoes
Total Time: 30 min. Servings: 3-4
Posted by Lily
My dear friend Leah is a master at using potatoes in ways that would never occur to me. This one is a variation of her yummy potato nachos – you can definitely dress them up more in the nacho direction (throw beans, olives, tomatoes, sour cream, salsa, etc. on them too) or keep it like this so you can really enjoy the toasty spices and the fresh lime and cilantro garnish. Hooray for fresh comfort food!
1 lb fingerling potatoes
green chile (small can or equivalent of fresh and chopped…but make sure you test for spiciness and adjust if your fresh ones are hot!)
2 T olive oil
1 tsp of cumin
1 tsp of coriander
salt and pepper to taste
handful fresh cilantro (for garnish)
one fresh lime (or two if tiny)
¼ queso fresco (or other cheese that you like!)
Scrub then boil potatoes until just cooked (about 7-10 minutes or until they are fork-tender).
Completely drain the potatoes and cut into wedges (if they are wet, they will spurt water).
Heat 2 T olive oil in heavy bottom pan (like cast iron). Add cumin and coriander, and toast.
Add potatoes - sautee potatoes until brown and just crisp on the outside (5ish min).
Add chile and sauté another minute or two.
Salt and pepper to taste.
Garnish with cilantro (whole leaves, destemmed and washed), lime (cut in wedges) and queso fresco (or other cheese) – crumbled over while potatoes are still hot.
Escarole season is just around the corner, and these bold tasting heads should be popping up in our fields (and market-stands) in the upcoming weeks. Check out a great recipe for this unique green, and get ready for a winter-time treat!