I am always looking for new ways to prepare potatoes for our dinner. I get tired of the same old, same old mashed potatoes or plain roasted potatoes and was excited when Nichole of Cookaholic Wife posted this recipe on our cooking board. Our farmer’s market is bursting with potatoes and cilantro right now and this seemed like the perfect recipe to try.
This recipe is very easy to prepare and perfect for a busy weeknight. The potatoes smell fantastic while they are roasting! The soy and cilantro gave such wonderful aromas I could hardly wait to dig in.
Ron and I both loved these potatoes. The soy sauce allows for a nice salty crust on the potatoes and the cilantro gives a fresh flavor. It is funny because these were originally a mistake made by Nichole! I am happy she made it because these are delicious! The only change I made was a slight increase to the cilantro because it is one of our favorite flavors and I roasted it with the potatoes over sprinkling it on top after.
We are headed to Door County this afternoon and our first stop is the beach to get our toes in the water ass (or diaper) in the sand!
1 1/2 lbs red potatoes, scrubbed and quartered
2 Tbl olive oil
3 Tbl soy sauce
1/4 cup fresh cilantro, finely chopped
salt and pepper, to taste
Preheat the oven to 450. Line a baking sheet with foil and spray with non-stick cooking spray.
In a large bowl toss potatoes with olive oil, soy sauce, salt, pepper and cilantro.
Spread potatoes out onto the baking sheet and cook for 30-40 minutes, flipping half way through, until potatoes are tender.