Yield
Serves 4
Photo: Randy Mayor; Styling: Claire Spollen

How to Make It

Step 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.

Step 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.

Step 3

Blue Cheese and Walnuts: Halve 1 pound fingerling potatoes lengthwise. Follow step 1 in base recipe. Sprinkle with 1/4 teaspoon salt. Combine 1/2 cup 2% milk and 1 1/2 teaspoons all-purpose flour in a saucepan, stirring; bring to a boil. Cook 1 minute. Add 1 ounce blue cheese. Cook 1 minute. Top potatoes with sauce, 2 tablespoons toasted chopped walnuts, and 2 teaspoons parsley. Serves 4 CALORIES 178; FAT 7g (sat 4g); SODIUM 279mg

Step 4

Spinach and Garlic: Halve 1 pound fingerling potatoes lengthwise. Follow step 1 in base recipe. Sprinkle with 1/4 teaspoon salt. Add 2 tablespoons minced garlic and 4 cups baby spinach leaves; cook 1 minute. Top with 2 tablespoons toasted pine nuts and 1/2 ounce grated Asiago cheese. Serves 4 CALORIES 184; FAT 3g (sat 4g); SODIUM 239mg

Step 5

Quick Pickled Red Onions: Halve 1 pound fingerling potatoes lengthwise. Follow step 1 in base recipe. Sprinkle with 1/4 teaspoon salt. Combine 1/2 cup white wine vinegar, 1 tablespoon mustard seeds, 1 tablespoon sugar, and 1/4 teaspoon salt in a saucepan; boil. Remove from heat; stir in 1 cup sliced red onion. Let stand 5 minutes. Drain. Stir into potatoes. Top with 2 teaspoons parsley. Serves 4 CALORIES 144; FAT 2g (sat 5g); SODIUM 313mg

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