Baby Red Potatoes with Lime and Parsley

C G

By
@Celestina9000

'Pati's Mexican Table by Pat Jinich


Featured Pinch Tips Video

Rating:

Comments:

Serves:

4

Prep:

10 Min

Cook:

25 Min

Method:

Stove Top

Ingredients

1 lb
baby red potatoes
2 Tbsp
olive oil
2 Tbsp
maggi™ sauce, braggs liquid aminos or soy sauce (read *note below about maggi™)
1 Tbsp
worcestershire sauce
2 Tbsp
lime juice, freshly squeezed
1/4 tsp
kosher salt or similar salt, to taste (you really don't need this because you're adding maggi and worcestershire-both salty)
1/4 tsp
fresh cracked black pepper, to taste
2 Tbsp
*fresh* italian/flat leaf parsley, minced (curly parsley will work!)

Directions Step-By-Step

1
*Note: "Open the cupboard in any Mexican kitchen, and you will find a bottle of Maggi seasoning sauce front and center. Though Swiss in origin, it is completely entrenched in our (Mexican) cuisine...Maggi tastes like a combination of soy sauce and beef bouillon..Mexican cooks use Maggi to flavor everything from marinades to salsas to vinaigrettes..."
2
Bring a medium-sized saucepan of salted water to a boil over MED-HIGH heat. Add the red potatoes, reduce heat slightly and cook at a MEDIUM simmer for about 12 minutes, or until the potatoes are just cooked through and they can be pierced easily. The potatoes shouldn't be falling apart. Drain thoroughly.
3
Heat the olive oil in a 12" skillet over MEDIUM heat until hot but *not* smoking. Add the drained potatoes and cook for 5-6 minutes, stirring occasionally.
4
Splash with the Maggi, Worcestershire sauce, lime juice, salt and pepper. Toss the mixture as the potatoes continue to brown on all sides, 6-8 minutes longer.
5
Transfer to a serving bowl or platter, garnish with the fresh parsley and serve.

About this Recipe

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: Mexican