Serve these seasoned, pan-seared potatoes for a sophisticated twist to a classic side. For the topping, try plain, nonfat Greek yogurt in place of sour cream. It’s less than half the calories, and you won’t be able to tell a difference!

Christine Burns Rudalevige
Recipe by Cooking Light December 2014

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Credit: Randy Mayor; Styling: Claire Spollen

Recipe Summary

Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a skillet over medium-high. Add 1 tablespoon oil and potatoes; cook 6 minutes. Cover, reduce heat to medium, and cook 6 minutes.

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  • 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.

  • 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

  • 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

  • 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

Nutrition Facts

151 calories; fat 6.5g; saturated fat 1.8g; mono fat 3.3g; poly fat 0.5g; protein 4g; carbohydrates 20g; fiber 2g; cholesterol 8mg; iron 1mg; sodium 280mg; calcium 44mg.
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