Cilantro Chili Potatoes
Get ready to spice up your mealtime with these irresistible Cilantro Chili Potatoes! This vibrant dish transforms crispy, golden-brown baby potatoes into a flavor-packed sensation, thanks to a zesty cilantro chili sauce blended with green chilies, fresh garlic, ground cumin, and a splash of tangy lemon juice. Lightly smashed for maximum crispiness before frying, these potatoes are then coated in the aromatic sauce for a bold, herbaceous kick. Perfect as a crowd-pleasing appetizer or a satisfying side dish, this easy-to-make recipe combines bold flavors with simple ingredients to create a dish that’s both versatile and unforgettable. Don't forget the finishing touch of red chili flakes for an extra hit of heat!
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Ingredients
- 500 grams Baby potatoes
- 1 cup Fresh cilantro (coriander leaves)
- 2 Green chilies
- 2 Garlic cloves
- 2 tablespoons Lemon juice
- 3 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 0.5 teaspoon Red chili flakes
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 liter Water
Directions
Step 1
Wash the baby potatoes thoroughly and leave the skins on for added texture.
Step 2
Bring 1 liter of water to a boil in a large pot. Add the potatoes and 1 teaspoon of salt. Cook for 10-12 minutes, or until they are fork-tender but not falling apart. Drain and let them cool slightly.
Step 3
While the potatoes cool, prepare the cilantro chili sauce. In a blender or food processor, combine the fresh cilantro, green chilies, garlic cloves, lemon juice, 2 tablespoons of olive oil, ground cumin, and 1/4 teaspoon of salt. Blend until smooth and set aside.
Step 4
Once the potatoes are cool enough to handle, lightly smash them with the back of a spatula or a fork. This helps increase the surface area for crispiness when frying.
Step 5
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the smashed potatoes in a single layer. Fry them for 3-5 minutes on each side until golden brown and crispy.
Step 6
Reduce the heat to low and pour the cilantro chili sauce over the potatoes. Gently toss them to coat evenly. Cook for 2-3 minutes to let the flavors meld together.
Step 7
Sprinkle with red chili flakes, black pepper, and adjust seasoning if needed. Serve hot as a side dish or appetizer.
Nutrition Facts
| Serving size | (1942.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 871.7 |
| Total Fat 44.4g | 0% |
| Saturated Fat 6.7g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2553.2mg | 0% |
| Total Carbohydrate 111.1g | 0% |
| Dietary Fiber 17.2g | 0% |
| Total Sugars 11.2g | |
| Protein 18.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 353.1mg | 0% |
| Iron 11.4mg | 0% |
| Potassium 3819.8mg | 0% |
Source of Calories