Made these as a side dish last week. They were good (I didn’t think the potatoes would cook that quickly, but they did!), but this didn’t wow us. My 8 year old wanted seconds, but he said to leave off the “green sauce”. The Mojo sauce was good but nothing special. Note: this could be vegan if you use vegan sour cream.
Pan-Seared Mojo Potatoes
(Cooking Light, Dec. 2014)
4 teaspoons olive oil, divided
1 pound fingerling potatoes, halved lengthwise
3/8 teaspoon salt
2/3 cup tightly packed cilantro
2 teaspoons lime juice
1 teaspoon white wine vinegar
1/4 teaspoon black pepper
1 large garlic clove, chopped
1/4 cup low-fat sour cream
1. Heat a skillet over medium-high. Add 1 tablespoon oil and potatoes; cook 6 minutes. Cover, reduce heat to medium, and cook 6 minutes.
2. Sprinkle potatoes with salt. Combine remaining 1 teaspoon oil, cilantro, and next 4 ingredients in a blender. Blend until smooth. Stir into potatoes. Top with sour cream.