New This Month

Baby Red Potatoes with Cilantro

Serve this side dish with our Hot-Smoked Salmon Steaks with Morel Sauce.

  • Servings: 25

Source: Martha Stewart Living, June 2002


  • 1 pound small red new potatoes Coarse salt
  • 1 cup extra-virgin olive oil
  • Freshly ground pepper
  • 2 cups loosely packed fresh cilantro leaves, washed well


  1. Place unpeeled potatoes in a large saucepan, and cover with cold water. Bring water to a boil over high heat, and add salt. Reduce heat to a simmer, and cook until potatoes are tender when pierced with a fork, 15 to 20 minutes. Transfer to a colander, and drain.

  2. Place potatoes in a large serving bowl. Drizzle with the olive oil, and season with salt and pepper. Toss in cilantro leaves just before serving.

Cook's Notes

Because the potatoes are cooked and served whole, be sure to select those that are similar in size to ensure that they cook evenly.

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