Baby Red Potatoes with Lime and Parsley



'Pati's Mexican Table by Pat Jinich

★★★★☆ 1 vote
10 Min
25 Min
Stove Top


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!)


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..."
2Bring 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.
3Heat 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.
4Splash 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.
5Transfer 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