Boiled Cilantro Lime Potatoes
Elevate a simple dish by tossing them with a delicious pesto! These Boiled Cilantro Lime Potatoes are fantastic for any occasion.
Servings: 6 Servings
Calories: 153kcal
Ingredients
- ¾ lightly packed roughly chopped cilantro
- 2 tablespoons slivered almonds toasted
- 1 tablespoons minced jalapeno pepper
- 1 garlic clove grated
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 3 tablespoons extra virgin olive oil
- 2 teaspoon fresh lime juice
- 1 ½ pounds Little Potato Co. Creamer potatoes I used Terrific Trio
Instructions
- In the bowl of a food processor, combine the cilantro, almonds, jalapeno, garlic, salt and pepper. Pulse until combined.
- While the food processor is running, slowly pour in the olive oil and lime juice. Process until smooth, scraping down the sides as needed.
- Place the potatoes in a large saucepan and cover with cold water by 1 inch. Bring to a boil, reduce to medium-high and cook until the potatoes are tender when pierced with a fork, about 15 minutes. Take care care not to overcook so that the potatoes do not start to fall apart. Drain.
- Transfer the potatoes to a bowl and toss with the pesto. Serve.
Notes
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the LoseIt! calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition
Serving: 4potatoes (about) | Calories: 153kcal | Carbohydrates: 18.6g | Protein: 3g | Fat: 8.3g | Saturated Fat: 1.1g | Sodium: 101.2mg | Fiber: 2.9g | Sugar: 2.5g
