Lemon Zest Potatoes, with Cilantro.
Lemon Zest adds so much flavor to food. It can be magical in some dishes. I often make Lemon Zest Potatoes as a side dish. To vary the flavor, I’ll usually toss in whatever herb(s) I have on hand. This time it was Cilantro, one of my favorites. It’s a punch of flavor.
This is simply a combination of Red Potatoes, Lemon Zest, Butter, Cilantro, Salt, and freshly ground Pepper. Toss all together lightly, so not to mash. Sometimes I put them in a skillet to fry the outsides a bit, and other times I’ve made a soup out of it. Both ways it’s been delicious.
* I partially peel the Potatoes, mostly to cut off the weird parts. If I have a perfect Red Potato, I usually don’t peel it at all — Mostly because I just don’t find it aPEELing. Sorry.
Shelly:
While I do find your recipe *apeeling* I always seek an excuse to consume olive oil or homemade mayonnaise — I would seek to add both calories and fat to your dish therefore.
I recalled a similar recipe from the New York Times that used walnut oil. I have included it in my post here.
WARM LEEK AND POTATO SALAD WITH WALNUT DRESSING
Time: 30 minutes
1 pound small red-skinned (I wouldn’t peel them– I’d take your approach) potatoes
Kosher salt
1 egg
1 pound medium leeks, trimmed, halved lengthwise and washed
1 tablespoon minced shallot
1 tablespoon plus 1 teaspoon cider vinegar
4 teaspoons Dijon mustard
Freshly ground black pepper
5 tablespoons best quality walnut oil
1 tablespoon olive oil
1/3 cup chopped toasted walnuts
1/3 cup packed flat-leaf parsley leaves (I’d use cilantro or even mint instead).