Potato Bites and Cilantro Sauce

PARTNER POST: The versatile potato is perfect in a multitude of recipes showcasing flavors from around the globe. Get creative with your spuds.
Spice things up with an elegant appetizer of potatoes served in a flakey crust with turmeric, cumin, ginger and more. Serve with a cream cilantro sauce for the ultimate bite.
By Vicky Cohen and Ruth Fox

Reinvigorate your love for that special someone, and your love of cooking, with this potato dish that will be sure to inspire and impress.

I have a confession to make: for the longest time, I did not go near potatoes. Seriously, I avoided them like a plague. As an overweight child / teenager, I was always told they were “fattening” and there was absolutely no room for them in a weight loss plan. A common misconception that unfortunately continues to be around.

Potatoes are high in carbohydrates (which means they are a great source or energy) but they are also a good source vitamin B6, a nutrient that plays an important role in carbohydrate and protein metabolism (it helps turn the energy from food into energy your body can use). They are high in antioxidants (including Vitamin C), fiber (which makes you feel full longer), potassium and magnesium and are fat, cholesterol, sodium and gluten free. And best of all, they are a super versatile vegetable that can be prepared in endless ways, with only 110 calories for a medium size spud. Now if all that information doesn’t reignite your love for potatoes, nothing will!

And speaking of love, the recipe we’re sharing today makes a great appetizer for a romantic Valentine’s Day dinner. Because in our opinion, nothing says “I love you” like well thought out, home cooked, delicious (and nutritious!) meal.

These spiced potato cups are easy to prepare, elegant, filled with flavor and as you saw above, nutrients too. Spices like turmeric, cumin, ginger and black pepper give this dish an exotic and non traditional twist. Peas and corn complement the natural sweetness of the Yukon gold potatoes beautifully. And the crispy wonton wrappers make terrific “vehicle of transportation” for the tasty potato mixture.

For another recipe loaded with spices, try these Bombay Spiced Potatoes:

Potato Bites and Cilantro Sauce

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• Author: Vicky Cohen & Ruth Fox
• Total Time: 65 minutes
• Yield: Serves 12 1x
• Diet: Vegetarian, Omnivore

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Description

Crispy potato and veggie filling baked in wonton cups.
Served with a zesty cilantro dipping sauce.

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Ingredients

Units USM Scale 1x2x3x

• 5 medium (1134 g) Yukon potatoes (peeled and quartered)
• 1 tbsp salt
• 2 tbsp extra virgin olive oil (divided)
• 1 medium (113 g) onion (diced)
• 0.5 cups (118 ml) frozen peas
• 0.5 cups (118 ml) organic frozen corn kernels
• 2 tsp fresh grated ginger
• 0.25 tsp ground turmeric
• 0.25 tsp cumin
• 0.125 tsp salt
• 0.125 tsp pepper
• 24 wonton wrappers
• 2-3 tbsp extra virgin olive oil for brushing
• 2 tbsp brown mustard
• 0.25 cups (59 ml) chopped fresh cilantro
• 0.5 cups (118 ml) water
• 0.25 cups (59 ml) freshly squeezed lemon juice
• 1 tsp maple syrup

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Instructions

1. Fill a medium-sized pot 2/3 full with water and bring to a boil. Add 1 tablespoon of salt and potatoes; cook for about 20 minutes, or until tender.
2. In the meantime, heat 1 tablespoon of olive oil in a large nonstick skillet. Add diced onions and cook for 3–4 minutes over medium heat. Add 2 tablespoons of water and cook until evaporated. Continue cooking for about 20 minutes, adding 2 tablespoons of water at a time if necessary to prevent burning.
3. Add peas, corn, ginger, turmeric, cumin, salt, and pepper. Cook for another minute and set aside.
4. Drain the potatoes, reserving the cooking water. Transfer them to a medium bowl, add ½ cup of cooking water, and mash using a fork or potato masher. Add onions, peas, and corn, and 1 tablespoon of olive oil; mix well. Taste and add ½ to ¼ teaspoon of salt if necessary.
5. Preheat oven to 375°F (190°C). Coat a muffin tin with cooking spray.
6. Brush both sides of each wonton wrapper with extra virgin olive oil. Carefully press each wonton wrapper into the muffin tin to form a cup. Bake for 8–10 minutes, or until golden brown.
7. Fill each wonton cup with 2 tablespoons of warm potato filling and serve immediately with cilantro sauce.
8. Cilantro Sauce
9. Combine all ingredients in a blender and blend until smooth.

Notes

• For crispier wonton cups, bake them for an additional 2-3 minutes after filling with the potato mixture.
• To make the cilantro sauce ahead of time, store it in an airtight container in the refrigerator for up to 2 days.
• Feel free to experiment with other vegetables in the filling, such as diced carrots or bell peppers.

• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Category: Appetizer
• Method: Oven-Baking
• Cuisine: Indian-inspired

Nutrition

• Serving Size: 2 wonton cups
• Calories: 200
• Sugar: 5
• Sodium: 300
• Fat: 12
• Saturated Fat: 2
• Unsaturated Fat: 8
• Carbohydrates: 25
• Fiber: 4
• Protein: 5
• Cholesterol: 10

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