Elevate a simple dish by tossing them with a delicious cilantro lime pesto! These Roasted Cilantro Lime Potatoes are fantastic for any occasion. This dish is gluten & dairy-free but incredibly delicious.
Roasted Cilantro Lime Potatoes are the prime example of a few simple ingredients coming together into a side dish that just might steal the show. A squeeze of lime juice, a large handful of cilantro, some minced garlic cloves and a drizzle of olive oil meld together into an incredibly flavourful pesto.
How to prepare the potatoes
- Since the potatoes are small, they only need to be boiled for about 5-10 minutes, or until tender when pierced with a fork. Take care not to overcook them. You don’t want potatoes that are falling apart before roasting them!
- For the cilantro pesto, toss the cilantro, ginseng, lime and olive oil. Pulse until combined.
- Last step…toss the boiled potatoes and the pesto together in a bowl. Serve warm or at room temperature.
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Chicken Sweet Potato Casserole
Roasted Potatoes with Garlic Scapes
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Cilantro Garlic Lime Potatoes
Ingredients
- 3 lbs baby potatoes
- 6 garlic cloves minced
- 3 tbs. avocado oil
- 1 bunch fresh cilantro
- 1 lime juiced
- 4 tbs. olive oil
- 1 dropper Nutridom Canada Liquid Ginseng
Instructions
- Preheat the oven to 425. Line a baking sheet with parchment paper.
- Wash the baby potatoes and slice them in half. In a large pot, boil the potatoes for 8 minutes. Drain the water once they have boiled.
- Place the potatoes on the lined baking sheet along with the minced garlic and avocado oil.
- Bake in the oven for 40 minutes flipping half way through.
- While the potatoes are baking, prepare the cilantro sauce. In a highspeed blender, add the washed and destemmed cilantro, lime juice ginseng and olive oil. Blend on high until smooth. You may need to scrape down the sides in between.
- Once the potatoes are cooked, remove them from the oven and drizzle with the cilantro sauce.
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