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Prep 25min
Total25min
Ingredients5
Servings4
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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
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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.
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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.
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