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Baby Red Potatoes with Lime and Parsley

1
C G

By
@Celestina9000

'Pati's Mexican Table by Pat Jinich

Rating:
★★★★☆ 1 vote
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!)

How to Make Baby Red Potatoes with Lime and Parsley

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..."
  • 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.

Printable Recipe Card

About Baby Red Potatoes with Lime and Parsley

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