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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Recipe Information
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
Instructions
Wash the baby potatoes thoroughly and leave the skins on for added texture.
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.
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.
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.
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.
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.
Sprinkle with red chili flakes, black pepper, and adjust seasoning if needed. Serve hot as a side dish or appetizer.
Nutrition Facts
Calories |
872 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.4 g | 57% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2553 mg | 111% | |
| Total Carbohydrate | 111.1 g | 40% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 11.2 g | ||
| Protein | 18.1 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 353 mg | 27% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 3820 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
