A bright green cilantro sauce gets a kick from garlic, ginger, and a fresh chile before being poured over potatoes.
These potatoes are inspired by a dish popular in the Canary Islands, where small bite-size potatoes are roasted with a coating of salt until they “wrinkle” and served with a red or green dipping sauce. Chile, ginger, and some spices add a bit more of a kick than that version and boiling the potatoes is quicker. If you happen to have super small, bitesize potatoes on hand, be sure to cook them whole.
- 1 1/2 pounds potatoes
- 1 fresh green chile
- 1 clove garlic
- 1 piece 2-inches fresh ginger
- 4 green onions
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon salt plus more for the potatoes
- Juice of 1 lime
- 2-3 tablespoons vegetable or canola oil
- 1 bunch cilantro
- Cut the potatoes into 2-inch chunks. Put the potatoes in a pot, cover them with cold water, and add enough salt so the water tastes salty. Bring to a boil over high heat, reduce the heat to maintain a steady simmer, and cook until the potatoes are tender. Drain.
- While the potatoes cook, chop the chile, peel and mince the garlic and ginger, and trim and chop the green onions. Put the lot in a blender. Add the coriander, cumin, salt, lime juice, and oil. Whirl to form a smooth paste. Tear the cilantro into pieces, add to the mix, and pulse until it forms a sauce. If it’s too thick to whirl, add 1 tablespoon of water at a time to thin it out a bit.
- Serve the potatoes, hot or warm, with the sauce alongside.