Best Cilantro Garlic Potatoes Recipes

CILANTRO AND GARLIC POTATOES

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.

NEW POTATOES WITH GARLIC AND CILANTRO

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!

ROTISSERIE FREE RANGE CHICKEN WITH TEQUILA AND GRAPEFRUIT-CILANTRO MOJO, TOSTONES, AND GARLIC WHIPPED POTATOES

Steps:

• Preheat oven to 425 degrees F.
• Prepare the chicken by removing the insides, washing it well, and placing it in a large baking pan or on a rotisserie. Lightly oil the chicken and roast until the juices run clear.
• To prepare the mojo: peel and segment the grapefruit and place in a bowl. Add the red onion, cilantro, lime juice, and tequila, and let the mixture marinate for 2 hours in the refrigerator.
• Peel and dice the potatoes, and cook in salted boiling water until tender. Drain the potatoes, add the heavy cream, minced garlic, salt, and pepper, and mash until smooth.
• To make the tostones, peel and slice each plantain approximately 2-inches thick. In a deep skillet, heat the oil to 375 degrees F. Place the plantains in the oil and cook until both sides are slightly brown. Remove from the oil and drain on a paper towel. Once they have cooled, using a rolling pin, mash them until they are 1/4-inch thick. Return them to the hot oil and cook until golden brown. Season with salt while still hot.
• To serve, place the mashed potatoes in the center of the plate, add the chicken on top, a spoonful of the grapefruit mojo, and decorate with a few tostones chips.

CILANTRO-GARLIC POTATOES

Steps:

• In a large skillet, heat oil, over medium-high heat. Add red onions and bacon pieces. Saute until onion is soft, about 2 to 3 minutes. Add potatoes and garlic. Cook 5 to 7 minutes, stirring occasionally. Season, to taste, with salt and pepper. Stir in cilantro and serve hot.

ROASTED CORN AND GARLIC CHIPOTLE-CILANTRO MASHED POTATOES

Steps:

• Cut off pointed end of garlic; place garlic on a piece of aluminum foil, and drizzle with 1 tablespoon oil. Fold foil to seal. Brush corn with 1 tablespoon oil and place on a baking sheet.
• Bake garlic at 400 degrees for 1 hour. After 15 minutes, place corn in oven, and bake, with garlic, 45 more minutes or until corn is golden brown. Squeeze pulp from garlic cloves, and set aside. Let corn cool completely.
• Hold 1 corncob upright on a cutting board and carefully cut downward, cutting kernels from cob. Repeat with remaining 2 corncobs. Discard cobs. Set corn aside.
• Cook potatoes in boiling water to cover in a large saucepan until fork-tender (about 15 to 20 minutes). Drain and return to pan.
• Whisk together reserved roasted garlic pulp, 3/4 cup sour cream, 1/2 cup butter and next 5 ingredients in a medium saucepan over medium heat until butter melts and mixture is thoroughly heated. Do not boil.
• Mash potatoes slightly; add warm garlic mixture to pan and continue to mash just until blended (mixture should be coarsely mashed). Stir in chopped cilantro and reserved corn.

GARLIC-CILANTRO MASHED SWEET POTATOES (THANKSGIVING)

Steps:

• Saute garlic in 1 tablespoon of butter for 2 minutes, in a deep enough pot to hold the potatoes.
• Add potatoes to garlic and add remaining butter, sour cream and salt.
• Mash throughly in the pot.
• Fold in cilantro.
• Transfer to a serving bowl and enjoy!

CILANTRO POTATOES WITH GARLIC AND LEMON

Steps:

• 1. Peel and cube potatoes.
• 2. Grate garlic with a microplane into a small bowl. Rinse Cilantro and dry. Chop and put with the garlic. Squeeze lemon juice into the same bowl. Set aside. I didn't have any lemons, so I used lemon pepper pictured here.
• 3. Heat oil in a frypan over high heat to 350. Add potatoes and fry, stirring periodically until golden brown, 5-7 minutes.
• 4. Remove potatoes with a slotted spoon to a large paper towel lined mixing bowl, briefly to drain oil. Pull paper towel out from under potatoes.
• 5. Add Cilantro, garlic and lemon to hot potatoes, Stirring to distribute. Season with salt and pepper. Serve warm or at room temperature.