Roast Potatoes with Lemon and Cilantro/Arabesque |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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You can serve these hot or cold. For extra color, I keep the red skins on. Great accompaniment to grilled meat or chicken. Ingredients:
2 lbs new potatoes, peeled |
1 salt and black pepper |
6 tbsp extra virgin olive oil |
4 cloves garlic, crushed |
3 tbsp lemon juice |
1/2 cup cilantro, chopped |
Directions:
1. Boil the potatoes in salted water for about 10 minutes, then drain and transfer to a wide baking dish. When cool, cut them into 1/2 inch cubes. Sprinkle with salt and pepper, add olive oil and garlic. Gently mix so the potatoes are coated.
2. Roast the potatoes in a very hot oven, preheated to 475 degrees, for 30 minutes or until they are crisp and brown. Take them out and sprinkle them with lemon juice and chopped cilatro. Gently mix and serve.
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