Cilantro And Garlic Potatoes Recipes

Steps:

• In a large cast-iron or other heavy skillet, cook cilantro and garlic in oil over medium heat for 1 minute. Add the potatoes; cook and stir until tender and lightly browned, 20-25 minutes. Drain. Sprinkle with salt.

Steps:

• In a large skillet, heat oil, over medium-high heat. Add red onions and bacon pieces. Saute until onion is soft, about 2 to 3 minutes. Add potatoes and garlic. Cook 5 to 7 minutes, stirring occasionally. Season, to taste, with salt and pepper. Stir in cilantro and serve hot.

Steps:

• Heat the oil in a deep-fryer to 375 degrees F (190 degrees C). When the oil is hot, add potatoes, and cook until golden brown, about 8 minutes. Drain on paper towels.
• Meanwhile, heat the oil in a large skillet over medium heat. Add the cilantro and garlic; cook and stir for about 5 minutes. After draining the potatoes, add them to the skillet along with the cumin, lemon juice and salt. Stir to coat the potatoes, and serve.

Steps:

• Cut the potatoes into half-inch cubes. Rinse under cold water until water runs clear. Drain and dry thoroughly on paper towels.
• Pour oil into a deep fryer, or a large, deep, frying pan, to 2 inches depth. Heat the oil to 300 degrees. Set aside a baking sheet lined with paper towels. Working in batches, if necessary, fry the potatoes until tender inside, about 5 minutes. Transfer potatoes from the oil to the baking sheet. Turn off the fryer, or if using a pan, remove from stove, but do not discard the oil.
• Allow potatoes to cool to room temperature, then refrigerate uncovered for two hours. Meanwhile, prepare the sauce.
• Heat the oil in a wide saucepan over medium-low heat. Stir in garlic, cover, and reduce heat to low. Cook, stirring occasionally, until soft and pale gold, about 3 minutes; do not allow to brown. Add cilantro and stir until wilted, 1 to 2 minutes. Remove from heat, transfer to a large mixing bowl, and set aside.
• Remove potatoes from refrigerator and allow to come to room temperature. Meanwhile, heat the deep-fryer or frying pan to 350 to 375 degrees. Set aside a baking sheet lined with paper towels. Pat potatoes with paper towels to be sure they are completely dry. Working in batches, if necessary, fry the potatoes until crisp and golden, 3 minutes or as needed. Transfer potatoes from the oil to the baking sheet.
• When all the potatoes are cooked, add to the bowl of sauce, and sprinkle with Aleppo pepper and salt to taste. Toss gently. Transfer mixture to a serving bowl, and garnish with minced parsley. Drizzle with lemon juice. If desired, serve with sliced tomatoes and scallions, or with fried, scrambled or poached eggs.

Steps:

• Place potatoes in a saucepan, cover with cold water. Bring to a boil and cook until just tender, 8-10 minutes. Drain.
• In same saucepan, melt butter and cook garlic for 2-3 minutes. Add potatoes, seasoned salt and cilanto, toss to coat.
• You can serve at this point, or sometimes I spray some olive oil on the tops of the potatoes, throw it all in a baking dish and broil until the tops are nice and brown. Either way, it's good!