coriander potatoes (batatas corn coentro)
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Instead of rolling boiled potatoes in butter and minced parsley as we do, Portuguese women turn them in a mixture of olive oil and butter, then in finely minced fresh coriander leaves. Delicious! Note: You must use fresh coriander for this recipe -- the fresher the better and more fragrant. From The Food of Portugal by Jean Anderson.
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yield
6 serving(s)
prep time
10 Min
cook time
40 Min
method
Stove Top
Ingredients For coriander potatoes (batatas corn coentro)
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12 smnew potatoes of uniform size, scrubbed but not peeled
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3 Tbspolive oil
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3 Tbspunsalted butter
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1/4 cfiney minced fresh coriander leaves
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1/2 tspsalt, to taste
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1/8 tspfreshly ground black pepper
How To Make coriander potatoes (batatas corn coentro)
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1Cook the potatoes in enough water to cover in a large covered saucepan over moderate heat until fork-tender-35 to 40 minutes; drain well, cool until easy to handle, then slip off the skins.
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2Warm the olive oil and butter in a large heavy skillet over low heat. Add the peeled potatoes and turn in the oil mixture 1 to 2 minutes until the potatoes begin to color; sprinkle the coriander over all and turn the potatoes in the coriander 2 to 3 minutes until nicely coated.
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3Sprinkle with salt, taste, and add a little more if needed, then sprinkle with pepper and serve.
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4VARIATION: Batatas corn Hortela (Minted Potatoes): Prepare as directed but substitute 3 tablespoons finely chopped fresh mint for the coriander.
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