Pan Seared Mojo Potatoes – fingerling potatoes are seared and cooked to perfection in just minutes. Then mixed with a cilantro and herb mixture for a delicious side dish.
Do you make the same side dishes over and over again. I know I do. I try to make something different like crispy cauliflower fritters. But sometimes I am just in a hurry and need something I know my family will eat without extra work. Cheesy garlic bread is always a hit, but not always the healthiest choice.
Potatoes are an easy choice, but finding something that everyone likes doesn’t always work. My son loves Jalapeno Cheddar Mashed Potatoes, but it isn’t my favorite. My husband would request curried potatoes with chickpeas for just about every meal. So you just never know!
I found the recipe for these pan seared mojo potatoes on cooking light, and I knew I wanted to make them immediately. I love crispy potatoes, but sometimes they can take forever to cook. Plus I don’t always want to turn on the oven if I am not using it for dinner.
Fingerling potatoes are thin, so they cook quickly. Slice the potatoes in half lengthwise, and then just sear them in a hot skillet. The get crispy, golden, and delicious. After just minutes, the potatoes are soft and tender.
The mojo sauce is made up mainly of cilantro, lime juice and garlic. It is the perfect pairing with the crispy potatoes. Top them with a little bit of sour cream to serve, and you have the perfect side dish. I have seen recipes with mojo sauce lately, I can’t wait to try them now. The sauce is so good!
I took the leftover potatoes and made a quick hash the next day for breakfast. I diced them up small and added them to a skillet with some onions. It was a great way to turn leftovers into something else. So make extra of these pan seared mojo potatoes for the next day, you will thank me for it!
Want more side dishes recipes?
Balela (Mediterranean Chickpea Salad)
Corn and Zucchini Saute by BellyFull
Crock Pot Garlicky Mashed Potatoes
Slow Cooker Pepper Jack Cauliflower by All Day I Dream About Food
- 4 tsp olive oil , divided
- 1 pound fingerling potatoes , halved lengthwise
- 1 tsp salt
- 2/3 cup cilantro
- 2 tsp lime juice
- 1 tsp white wine vinegar
- 1/4 tsp black pepper
- 1 clove garlic , chopped
- Sour Cream for serving
- In a large skillet heat 1 Tbls olive oil over medium high heat. Add potatoes and cook for 6 minutes, stirring occasionally. Cover, reduce heat to medium and cook for an additional 6 minutes.
- Meanwhile in a mini food processor or blender combine 1 tsp oil, cilantro, lime juice, vinegar and black pepper. Mix until smooth.
- Season potatoes with salt. Stir in the cilantro mixture.
- Remove from heat and serve with sour cream if desired.