Nicky's Kitchen SanctuaryGarlic and Coriander Potatoes
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Ingredients
Serves 4- 1 red onion (peeled and thinly sliced into half moons)
- 1 tbsp lemon juice (approx. juice from 1/2 lemon)
- 2 tbsp avocado oil
- 3 cloves garlic (peeled and minced)
- 30 g (3/4 packed cup) freshly chopped coriander (cilantro) leaves
- 750 g (1.65 lb) baby new potatoes, sliced in half
- 1/2 tsp black pepper
- 1/2 tsp salt
- 2 tbsp butter (salted or unsalted)
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Steps
- Step 1
Place your potatoes in a large saucepan, cover with cold water and bring to the boil.
- Step 2
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.
- Step 3
Drain the potatoes using a colander. Leave them in the colander for a minute to release steam, so that the excess moisture evaporates.
- Step 4
Take a large frying pan (skillet). Heat up the oil and butter over a medium-high heat, until the butter starts to foam.
- Step 5
Add the potatoes and fry for about 6-8 minutes, turning every couple of minutes until you get a light brown crust on them.
- Step 6
Add in the onion and garlic and cook for a further 2-3 minutes, stirring often, until the onion starts to soften.
- Step 7
Add the salt and pepper. Give everything a stir and cook for one more minute, stirring a few times to prevent it sticking.
- Step 8
Turn off the heat and stir in the coriander (cilantro). Drizzle over the lemon juice, then serve.
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Place your potatoes in a large saucepan, cover with cold water and bring to the boil.
Source: Nicky's Kitchen Sanctuary
