And they loved them! So some other people from the cooking board made them as well. As someone who hadn’t been blogging or cooking very long at that point, I was elated at this and kinda upset that I didn’t actually create this on my own.
Yep, these potatoes were a complete and total accident and I still remember it like it was yesterday. Since I figured no one would be impressed with soy and cilantro on the potatoes, I didn’t even own up to my mistake back when I first shared the recipe.
But since these are some super tasty potatoes, I’ve decided to share what really happened that day and what has led to these potatoes being made multiple times.
I was making ahi tuna for dinner for the first time and had planned to serve mashed potatoes with them (as stated in the original post), however once I cut up the red potatoes I decided I would roast them instead. I had the quartered red potatoes in one bowl, waiting to be tossed with oil and herbs, and the marinade for the ahi tuna in another bowl.
Only, the bowls were the same size. And the ahi tuna marinade called for soy sauce. Which I prompted dumped over the potatoes and then said “Oh S—-” since those were the last of the red potatoes. I figured I could just wing and see how it turned out. So I added oil and pepper and tossed the potatoes. After they roasted, I thought they needed some herbs to brighten them up and while I figured parsley would be a good choice, it had went bad and all I had in the fridge was cilantro.
And now you know the story of how the accidental Soy Cilantro Roasted Red Potatoes were born.
I’ve increased the original recipe to reflect better serving sizes. I hope with the new pictures and story/confession of how these potatoes came to be, you’ll try them out soon!
Soy Cilantro Roasted Red Potatoes
Source: A Cookaholic Wife Creation
- 1 1/2 lbs. red potatoes, scrubbed and quartered
- 2 tbsp. olive oil
- 2-4 tbsp. soy sauce
- 1/8 cup fresh cilantro, chopped
- salt and pepper, to taste
1. Preheat the oven to 450. Line a baking sheet with foil and spray with non-stick cooking spray.
2. In a large bowl toss potatoes with olive oil and soy sauce. Season with pepper.
3. Spread potatoes out onto the prepared baking sheet and roast for 35-45 minutes or until potatoes are fork tender. Taste, and season with salt if needed.
4. Sprinkle fresh cilantro over the potatoes before serving.
Original Recipe: August 1, 2010
I was thinking about making teriyaki mashed potatoes to go with the ahi tuna but I changed my mind and came up with this recipe instead.