Baby new potatoes par-boiled first, then fried up with red onion and garlic and finished off with a drizzle of lemon juice and plenty of fresh coriander (cilantro). Serve with grilled meats, fish, curries and casseroles. They make a great addition to any BBQ too!
Prep Time: 00:10
Cook Time: 00:25
Total Time: 00:35
Ingredients:
750 g (1.65 lb) baby new potatoes, sliced in half
2 tbsp avocado oil
2 tbsp butter salted or unsalted
1 red onion peeled and thinly sliced into half moons
3 cloves garlic peeled and minced
½ tsp salt
½ tsp black pepper
30 g (3/4 packed cup) freshly chopped coriander (cilantro) leaves
1 tbsp lemon juice approx. juice from 1/2 lemon
Method:
Place your potatoes in a large saucepan, cover with cold water and bring to the boil. 750 g (1.65 lb) baby new potatoes, sliced in half
Boil for 10 minutes until the potatoes are soft and tender but not mushy. You can test this by pushing a table knife into a potato; it should slide in easily without the potato disintegrating.
Drain the potatoes using a colander. Leave them in the colander for a minute to release steam, so that the excess moisture evaporates.
Take a large frying pan (skillet). Heat up the oil and butter over a medium-high heat, until the butter starts to foam. 2 tbsp avocado oil, 2 tbsp butter
Add the potatoes and fry for about 6-8 minutes, turning every couple of minutes until you get a light brown crust on them.
Add in the onion and garlic and cook for a further 2-3 minutes, stirring often, until the onion starts to soften. 1 red onion, 3 cloves garlic
Add the salt and pepper. Give everything a stir and cook for one more minute, stirring a few times to prevent it sticking. 1/2 tsp salt, 1/2 tsp black pepper
Turn off the heat and stir in the coriander (cilantro). Drizzle over the lemon juice, then serve. 30 g (3/4 packed cup) freshly chopped coriander (cilantro) leaves, 1 tbsp lemon juice
Comments