Baby potatoes with cilantro (Papitas cambray con cilantro)

This mexican appetizer recipe is for baby potatoes which are first fried then finished stewed in a cilantro sauce with serrano chiles and a touch of lemon. The cambray potatoes as they call them in Mexico refers to a fancier type of small potato; therefore try to buy the smallest potatoes available to make this appetizer or side dish.

Recipe for baby potatoes with cilantro appetizer


* 1 lb. of baby potatoes
* Salt, to taste
* 5 tablespoons olive oil
* 20 sprigs cilantro, the leaves
* 1 clove garlic
* 3 serrano chiles, or to taste
* the juice from 1 lemon
* 1 tablespoon chicken broth powder


1) Cook the potatoes a pot of boiling water with salt until tender and can easily pierced with a toothpick. Drain.

2) Heat oil in a skillet over medium-high heat and fry the potato until their skin starts to wrinkle.

3) Meanwhile, blend the cilantro leaves with the garlic, serrano chiles, lime juice, chicken broth powder and 3/4 cup water. Pour this sauce over the potatoes and cook, stirring occasionally, until the green sauce thickens and potato have absorbed the cilantro flavor.

4) Serve these baby potatoes with cilantro as an appetizer or side dish, hot or at room temperature.

Buen provecho!

mexican recipes

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