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Cilantro Potatoes

11/2 lb. potatoes, peeled and diced into 1/2-inch cubes
4 tablespoons olive oil
1 hot red or green chili
2 cloves garlic, finely chopped
salt and black pepper, to taste
1 large bunch fresh green cilantro, finely chopped
Heat the oil in a large skillet or pan over medium heat, into which the potatoes will go in about a one-inch-thick layer. Rinse the potato cubes well and shake them dry, then carefully add to the warm olive oil. Fry them until they're golden on all sides, tossing as you go to even out the cooking.

Split the chili and remove the seeds, then chop it finely; do the same with the garlic. Add to the potatoes with the salt, and continue cook for another 2-3 minutes.

Chop the cilantro finely, starting with the stalks, and stir it in, cooking for another 2 or 3 minutes, until the cilantro has wilted. Serve immediately as part of dinner.