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Pan-Fried Purple Potatoes with Cilantro Gremolata

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  • Author:
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Sides


This simple purple potatoes recipe can elevate the most mundane of weeknight dinners, and would be great at your next oceanside picnic, too.


  • 1 pound small purple potatoes
  • 2 tablespoons extra virgin olive oil, divided
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1/2 cup finely chopped cilantro
  • 2 garlic cloves, minced
  • Zest of 1/2 lemon


  1. Thoroughly wash potatoes and pat dry with paper towels. Cut into 1″ pieces – either halving or quartering potatoes, depending on their size.
  2. Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add potatoes and season with salt and pepper. Cover and cook, stirring occasionally, until potatoes can be pierced with a fork with little resistance, about 10 minutes. Uncover and cook until browned throughout, about 5 minutes.
  3. In a small bowl, combine cilantro, garlic, lemon zest and remaining tablespoon oil.
  4. Toss hot potatoes with cilantro gremolata. Taste and season with salt, if needed. Serve hot or at room temperature.


  • Calories: 153
  • Sodium: 125 g
  • Fiber: 1.4 g
  • Protein: 2.7 g