Garlic and Coriander Potatoes
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
