Coriander Potatoes (batatas Corn Coentro) Recipe

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Coriander Potatoes (Batatas Corn Coentro)

Vicki Butts (lazyme)


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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10 Min


40 Min


Stove Top


12 small
new potatoes of uniform size, scrubbed but not peeled
3 Tbsp
olive oil
3 Tbsp
unsalted butter
1/4 c
finey minced fresh coriander leaves
1/2 tsp
salt, to taste
1/8 tsp
freshly ground black pepper

Directions Step-By-Step

Cook 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.
Warm 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.
Sprinkle with salt, taste, and add a little more if needed, then sprinkle with pepper and serve.
Batatas corn Hortela (Minted Potatoes):
Prepare as directed but substitute 3 tablespoons finely chopped fresh mint for the coriander.

About this Recipe

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