Here is a different potato recipe from Maggie Seymour of Lubbock, Texas that we are still raving about. We found it in the Spring 2011 issue of the Penzeys spice catalog, and served the potatoes with the Stuffed Pork Chops found in a separate blog entry. This recipe will become a regular option in our rotation of potato recipes. Both the presentation and flavor are excellent, and you can make this dish easily in 30 minutes.
We used only a quarter-stick of butter, despite what the source recommended, and the small Yukon Gold potatoes were still great. We substituted a pasilla pepper for the poblano pepper.
1-1½ lbs. small potatoes, unpeeled and cut in half
1-2 Tbsp olive oil
1 fresh poblano pepper, seeded and chopped
½ cup fresh cilantro leaves, loosely packed
1 cup baby spinach leaves, loosely packed
3 garlic cloves
¼ tsp ground cumin
½ tsp salt
½ tsp ground pepper
¼-½ cup butter (½ to 1 stick), melted
Steam or boil the potatoes until fork tender. The time required will vary based on the size of the potatoes. 8-10 minutes is about right for quite small potatoes. While the potatoes cook, combine all of the sauce ingredients and puree in a blender or food processor. When the potatoes are steamed, place them in a large skillet with the olives oil and heat over medium heat. Brown the potatoes evenly. Remove from the heat and place in a serving bowl. Add the sauce, stir to coat, and serve immediately.