Sauteed potatoes with garlic chilies and cilantro

Serves four


  • 450g waxy new potatoes
  • salt
  • 3-4 tablespoons extra virgin olive oil
  • 3-4 garlic cloves chopped
  • 1 to 2 chilles chopped or a good pinch of chilli flakes
  • 3-4 tablespoons of chopped cilantro or flat leafed parsley


Boil the potatoes in salted water until tender, then peel and cut into slices or quarters. In a skillet heat the oil, add the garlic, chillies or chilli flakes and potatoes and saute, turning the potatoes over and sprinking ona little salt until crisp and golden. Add the cilantro or parsley leaf and stir.

Variation; For a spiced new potato dish, put 450gms baby potatoes unpeeled and washed in a saucepan with 2-3 tablespoons olive and 5 whole peeled garlic cloves. Only just cover with water. Add salt and pepper, 1 teaspoon paprika, a pinch of dried red-pepper flakes, 0.5-0.75 teaspoon ground cumin and 0.5-0.75 teaspoon ground coriander. Simmer gently until the potatoes are tender. Reduce the liquid over high heat at the end and then add 4 tablespoons chopped cilantro or flat leaf parsley.


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