Wednesday, December 26, 2012

pan-fried potatoes + cilantro buttermilk ranch

french fries + ranch = the perfect match

and cilantro is my match always.

fork or toothpick or fingers. whatever.

Pan-Fried Potatoes
a method really, hardly a recipe. 

small potatoes, yellow, red or fingerlings, however many, sliced
extra virgin olive oil
sea salt
black pepper

heat a generous portion of olive oil, enough to cover the bottom of the skillet, in a large nonstick skillet over med-high heat until very hot but not smoking. add potatoes. season with salt and pepper and reduce heat to medium. cook, covered stirring and turning potatoes occasionally, until almost tender, about 10 minutes. remove lid and cook, stirring and turning until browned and crusty, about 10 minutes more. season with salt and pepper again to taste. toss with fresh chopped parsley. 

Cilantro Buttermilk Ranch

1 cup real mayonnaise
1/2 cup sour cream
1 clove garlic
1/3 cup italian flat leaf parsley, chopped
1/3 cup cilantro leaves, chopped
2 tbsp fresh chives, chopped
zest of half a lemon
salt, to taste
freshly ground black pepper
cayenne pepper
hot sauce

mince the garlic, then sprinkle about 1/4 tsp salt onto the garlic and mash with a fork into a thick paste. 
in a bowl combine all the ingredients except for the buttermilk. stir. whisk in the buttermilk until you've reached your desired consistency. taste and season. add a dash of hot sauce. chill for a few hours before serving. can thin with a little buttermilk or milk when it comes out of the fridge if you'd like. 

1 comment:

  1. I guess I'm making a trip to the store for more potatoes! These look delicious.