Pan-Seared Mojo Potatoes
Ingredients
- 4 teaspoons olive oil, divided
- 1 pound fingerling potatoes, halved lengthwise
- ⅜ teaspoon salt
- ⅔ cup tightly packed cilantro
- 2 teaspoons lime juice
- 1 teaspoon white wine vinegar
- ¼ teaspoon black pepper
- 1 large garlic clove, chopped
- ¼ cup low-fat sour cream
Directions
Step 1
Heat a skillet over medium-high. Add 1 tablespoon oil and potatoes; cook 6 minutes. Cover, reduce heat to medium, and cook 6 minutes.
Step 2
Sprinkle potatoes with salt. Combine remaining 1 teaspoon oil, cilantro, and next 4 ingredients in a blender. Blend until smooth. Stir into potatoes. Top with sour cream.
Step 3
Blue Cheese and Walnuts: Halve 1 pound fingerling potatoes lengthwise. Follow step 1 in base recipe. Sprinkle with 1/4 teaspoon salt. Combine 1/2 cup 2% milk and 1 1/2 teaspoons all-purpose flour in a saucepan, stirring; bring to a boil. Cook 1 minute. Add 1 ounce blue cheese. Cook 1 minute. Top potatoes with sauce, 2 tablespoons toasted chopped walnuts, and 2 teaspoons parsley.
Step 4
Spinach and Garlic: Halve 1 pound fingerling potatoes lengthwise. Follow step 1 in base recipe. Sprinkle with 1/4 teaspoon salt. Add 2 tablespoons minced garlic and 4 cups baby spinach leaves; cook 1 minute. Top with 2 tablespoons toasted pine nuts and 1/2 ounce grated Asiago cheese.
Step 5
Quick Pickled Red Onions: Halve 1 pound fingerling potatoes lengthwise. Follow step 1 in base recipe. Sprinkle with 1/4 teaspoon salt. Combine 1/2 cup white wine vinegar, 1 tablespoon mustard seeds, 1 tablespoon sugar, and 1/4 teaspoon salt in a saucepan; boil. Remove from heat; stir in 1 cup sliced red onion. Let stand 5 minutes. Drain. Stir into potatoes. Top with 2 teaspoons parsley.
Fuente: delish
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