Pan-Seared Mojo Potatoes

Serve these spiced, pan-fried potatoes for a sophisticated pairing with a classic side dish. For the filling, try plain low-fat Greek yogurt instead of sour cream. It has less than half the calories, and you won't be able to tell the difference!
Preheat the skillet over medium-high heat. Add 1 tablespoon of oil and the potatoes; cook for 6 minutes. Cover, reduce the heat to medium and cook for 6 minutes.Sprinkle the potatoes with salt. Combine the remaining 1 teaspoon of oil, coriander, and the next 4 ingredients in a blender. Whisk until smooth. Stir in the potatoes. Top with sour cream.With blue cheese and walnuts: Cut 1 pound of new potatoes in half lengthwise. Follow step 1 in the basic recipe. Sprinkle with 1/4 teaspoon of salt. Combine 1/2 cup 2% milk and 1 1/2 teaspoons flour in a saucepan, stirring; bring to a boil. Cook for 1 minute. Add 1 ounce of blue cheese. Cook for 1 minute. Drizzle the sauce over the potatoes, sprinkle with 2 tablespoons of toasted chopped walnuts and 2 teaspoons of parsley. Per 4-serving serving 178 CALORIES; FAT 7 g (4 g sat); SODIUM 279 mgSpinach and garlic: 1 pound new potatoes, cut in half lengthwise. Follow step 1 in the basic recipe. Sprinkle with 1/4 teaspoon of salt. Add 2 tablespoons minced garlic and 4 cups fresh spinach leaves; cook for 1 minute. Top with 2 tablespoons toasted pine nuts and 1/2 ounce grated Asiago cheese. Per 4-serving serving, 184 CALORIES; 3 g FAT (4 g sat); 239 mg SODIUMPickled Instant red onion: Cut 1 pound of new potatoes in half lengthwise. Follow step 1 in the basic recipe. Sprinkle with 1/4 teaspoon of salt. Combine 1/2 cup white wine vinegar, 1 tablespoon mustard seeds, 1 tablespoon sugar, and 1/4 teaspoon salt in a saucepan; bring to a boil. Remove from heat; add 1 cup chopped red onion. Let stand for 5 minutes. Drain the water. Stir in the potatoes. Sprinkle 2 teaspoons of parsley on top. Per 4 servings, 144 CALORIES; FAT 2 g (sat 5 g); SODIUM 313 mg