Potatoes in Mexican Tomatillo Green Sauce
- 2 pounds potatoes, fingerlings or other small type
- 2 cups roughly chopped tomatillos
- ¼ of a big onion
- 3 garlic cloves, peeled and chopped
- ½ cup cilantro
- ½ cup water
- 1 teaspoon sea salt
- 1 tablespoon neutral tasting oil (avocado, organic cannola)
- Clean the potatoes cut them in similar pieces if they are not roughly the same size.
- Place the tomatillo, the onion, garlic, salt and cilantro in a glass of a blender. Add the half cup of water and puree all the ingredients.
- Heat a 12” inch skillet with a lid and add the tablespoon of neutral tasting oil. Then add the tomatillo sauce, let it simmer.
- When simmering, add the potatoes and cover for about ten to 15 minutes. Pinch with a fork one of the potatoes. If it gives none resistance at all, it means the potatoes are done. Serve with crema, cilantro or even some minced chicharrón or crumbled tortilla chips.
Note: Could be prepared up to three days in advance. If you like spicy sauces, add a jalapeño or a chile serrano to the blender.
Don’t take this the wrong way, but I’m so happy all the holiday craziness is over. I love the holidays and everything they represent: good food, family and giving presents to our loved ones (and receiving some—why not?). But I really do not like the running around, the traffic, and the forced parties and reunions.
I love to entertain and have people over, but at my own time and out of my own will. Not because you have to or because it’s the “holiday season.” I also feel the best gatherings are the ones that come about unexpectedly, when everybody gathers at the kitchen table. At this type of get together or reunion, everybody is super relaxed and having fun in a casual way.
When this type of impromptu gathering happens at my household I serve finger food and tons of snacks. There is nothing easier than serving chips with salsa or guacamole and everybody loves them. But this super easy and delicious potatoes will leave your guests speechless. You won’t believe how easy they are to prepare, and the best part is that they keep good in the fridge for a couple of days and taste amazing cold, room temperature, or heated.
Probably the most difficult part of this recipe is to collect all the ingredients, depending on where you live, especially the tomatillos. I know this is not a common ingredient to have around if you are not Mexican, but believe me, once you try this you’ll have them around always.