Ingredients with Measurements:
- 2 lbs. small potatoes
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1/2 cup chopped cilantro
- 1/4 cup chopped parsley
- 1/4 cup chopped mint
- 2 tbsp. olive oil
- 1/2 cup vegetable broth
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 tsp. cumin
- 1/4 tsp. paprika
- 1/4 tsp. red pepper flakes
- 1 lime, juiced
Special equipment needed:
- Large pot
- Blender or food processor
Step-by-step instructions:
1. Wash and scrub the potatoes. Cut them in half or quarters if they are too big.
2. In a large pot, bring salted water to a boil. Add the potatoes and cook for 10-15 minutes or until they are tender. Drain and set aside.
3. In a blender or food processor, combine the onion, garlic, cilantro, parsley, mint, olive oil, vegetable broth, salt, black pepper, cumin, paprika, red pepper flakes, and lime juice. Blend until smooth.
4. In a large skillet, heat the salsa verde over medium heat. Add the cooked potatoes and stir to coat them with the sauce. Cook for 5-7 minutes or until the potatoes are heated through and the sauce has thickened.
5. Serve hot with additional chopped cilantro and lime wedges, if desired.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 7g
- Carbohydrates: 44g
- Protein: 5g
- Fiber: 5g
- Sugar: 3g
- Sodium: 350mg
Substitutions for ingredients:
- You can use any type of potato you like, but small potatoes work best.
- You can use chicken or beef broth instead of vegetable broth.
- You can use dried herbs instead of fresh herbs, but reduce the amount by half.
Variations:
- You can add cooked chicken or shrimp to the dish for extra protein.
- You can add diced tomatoes or roasted red peppers for extra flavor.
- You can use different herbs or spices to customize the sauce to your liking.
Tips and tricks:
- Make sure to cook the potatoes until they are tender but not mushy.
- If the sauce is too thick, add more broth or water to thin it out.
- You can make the sauce ahead of time and store it in the fridge for up to 3 days.
Storage instructions:
- Store any leftover potatoes and sauce in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- Reheat the potatoes and sauce in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the potatoes and sauce in a large bowl or on a platter.
- Garnish with additional chopped cilantro and lime wedges.
Garnishes:
- Chopped cilantro
- Lime wedges
Pairings:
- Serve with a side of rice or quinoa.
- Pair with a green salad or roasted vegetables.
Suggested side dishes:
- Rice
- Quinoa
- Green salad
- Roasted vegetables
Troubleshooting advice:
- If the sauce is too thin, cook it for a few more minutes until it thickens.
- If the sauce is too thick, add more broth or water to thin it out.
Food safety advice:
- Make sure to wash and scrub the potatoes before cooking them.
- Store any leftover potatoes and sauce in the fridge within 2 hours of cooking.
Food history:
- Papas Con Salsa Verde is a traditional Mexican dish that originated in the state of Veracruz.
Flavor profiles:
- Spicy, tangy, and herbaceous
Serving suggestions:
- Serve as a main dish or as a side dish to your favorite Mexican meal.
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Region: Mexican