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New Potatoes with Garlic and Cilantro

(1)
  2 reviews
  • 25 min prep time
  • 25 min total time
  • 5 ingredients
  • 4 servings
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Cook potatoes with garlic and cilantro to make this no-mess side dish - ready in 25 minutes.

Ingredients

8
to 10 small new red potatoes, unpeeled, quartered
2
tablespoons butter
3
garlic cloves, finely chopped
1/2
teaspoon peppered seasoned salt
1/4
cup chopped fresh cilantro

Steps

  • 1 Place potatoes in medium saucepan; add just enough water to cover. Bring to a boil. Cook over medium-high heat for 8 to 10 minutes or just until tender. Drain in colander or strainer.
  • 2 In same saucepan, melt butter over medium heat. Add garlic; cook and stir 2 to 3 minutes or until tender. Add potatoes, seasoned salt and cilantro; toss to coat.
  • 1 Place potatoes in medium saucepan; add just enough water to cover. Bring to a boil. Cook over medium-high heat for 8 to 10 minutes or just until tender. Drain in colander or strainer.
  • 2 In same saucepan, melt butter over medium heat. Add garlic; cook and stir 2 to 3 minutes or until tender. Add potatoes, seasoned salt and cilantro; toss to coat.

Expert Tips

Cilantro, or fresh coriander is also called Chinese parsley. Cilantro has a pungent, clean taste that is a good match for spicy Mexican and Asian flavors. Keep fresh cilantro refrigerated; place the stems in a glass of water and enclose the tops with a plastic bag.

Fresh parsley can be used in place of the cilantro.

Chop your own garlic or purchase it pre-chopped and packed in jars available in the produce department.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/2 Cup
Calories
290
Calories from Fat
50
% Daily Value
Total Fat
6g
9%
Saturated Fat
4g
20%
Cholesterol
15mg
5%
Sodium
135mg
6%
Total Carbohydrate
55g
18%
Dietary Fiber
5g
20%
Sugars
2g
2%
Protein
5g
5%
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
35%
35%
Calcium
4%
4%
Iron
15%
15%
Exchanges:
2 Starch; 1 1/2 Fruit; 3 1/2 Other Carbohydrate; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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