Potatoes With Coentro Cilantro 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:

• 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:

• Cook the beans in the boiling salted water in a large covered saucepan over moderate heat, 10 to 12 minutes until tender. Meanwhile, place the garlic and coriander in a large heat-proof bowl. As soon as the beans are done, drain well, return to moderate heat, and shake the pan 30 to 40 seconds to drive off all excess moisture. Dump the hot beans on top of the garlic and coriander and let stand 10 minutes. Add 5 tablespoons of the olive oil and toss well to mix; cover and marinate in the refrigerator 3 to 4 hours or, better yet, overnight.
• About 45 minutes before serving, bring the beans from the refrigerator and let stand, still covered, on the counter. Just before serving, add the lemon juice, 3 tablespoons of the vinegar, and the pepper. Toss well, taste, and add more vinegar, olive oil, salt, and pepper, if needed. Serve as an accompaniment to pork, poultry, veal, or beef.

Steps:

• In a large saucepan, saute the onions and garlic in 3 Tablespoons of oil for 5 minutes, until limp, then add the last Tablespoon of oil and the potatoes and stir-fry for a minute.
• Add the stock, cover, and simmer for 45 minutes, until the potatoes are mushy.
• Remove from heat and puree.
• Return the soup to the pot, season with salt and cayenne, and stir in the chopped cilantro.
• You can serve the soup cold--or reheat by slowly bringing it to a simmer.
• Ladle into soup plates and top with a sprinkling of cilantro or chives.

Steps:

• Char chilies over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel and seed chilies; chop coarsely.
• Cook potatoes and garlic in large pot of boiling salted water until very tender, about 35 minutes. Drain. Transfer potatoes and garlic to bowl. Using electric mixer, beat until mixture is smooth. Gradually beat in half and half. Add butter and beat until melted. Stir in chilies and cilantro. Season with salt and pepper.

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!

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and transfer to a small bowl., Place the cilantro, garlic and salt in a small food processor; cover and pulse until chopped. Add water and vinegar; cover and process until blended. While processing, gradually add oil in a steady stream., Using a fork, flatten potatoes slightly; pour sauce over top.

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.