Because the potatoes are cooked and served whole, be sure to select those that are similar in size to ensure they cook evenly.
Recipe information
Yield
serves 20 to 25
Ingredients
10 pounds small red new potatoes
Coarse salt
1 cup extra-virgin olive oil
Freshly ground pepper
2 cups loosely packed fresh cilantro leaves
Preparation
Step 1
Place the unpeeled potatoes in a large saucepan, and cover with cold water. Bring the water to a boil over high heat, and add salt. Reduce heat to a simmer, and cook until the potatoes are tender when pierced with a fork, 15 to 20 minutes. Transfer to a colander, and drain.
Step 2
Place the potatoes in a large serving bowl. Drizzle with the olive oil, and season with salt and pepper. Toss in the cilantro leaves just before serving.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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