TH&C2011 Spanish-Smashed Potatoes with Cilantro Sauce

By boandozzy

3/4 cup equals 317 calories, 27 g fat (4 g saturated fat), 0 cholesterol, 359 mg sodium, 16 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Spanish-Smashed Potatoes with Cilantro Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p102

Ingredients

• 1 pound fingerling potatoes
• 1 cup fresh cilantro leaves
• 4 garlic cloves, peeled
• 3/4 teaspoon kosher salt
• 1/4 cup water
• 2 teaspoons sherry vinegar
• 1/2 cup olive oil

Preparation

Step 1

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and transfer to a small bowl.

Place the cilantro, garlic and salt in a small food processor; cover and pulse until chopped. Add water and vinegar; cover and process until blended. While processing, gradually add oil in a steady stream.

Using a fork, flatten potatoes slightly; pour sauce over top. Yield: 4 servings.