Sautéed Baby Potatoes with Garlic, Onion, and Cilantro

Ingredients

• 1 kg Baby Potatoes (washed, skins left on)
• 1 tablespoon Salt (for boiling water)
• 45 g Unsalted Butter (half of a 90 g stick, can use salted butter)
• 1 tablespoon Vegetable Oil (neutral oil such as canola)
• 3 large cloves Garlic (peeled and mashed with a press)
• ½ cup Onion (finely chopped, about one small onion)
• ½ teaspoon Black Pepper (freshly ground if possible)
• ½ teaspoon Salt (for final seasoning, adjust to taste)
• ⅓ cup Fresh Cilantro (finely chopped)

Instructions

1. Wash and Prepare Potatoes

   Rinse the baby potatoes under cold water, scrub gently if needed, and set aside with skins on.

   Time: PT5M

2. Boil Potatoes in Cold Water

   Place the potatoes in a medium saucepan, add enough cold water to cover them by about 2 cm, add 1 Tbsp salt, and bring to a boil over high heat.

   Time: PT40M

   Temperature: high heat

3. Drain Potatoes

   When tender, drain the potatoes in a colander and let steam off for a minute.

   Time: PT2M

4. Melt Butter and Oil

   In a deep skillet set over medium heat, add 45 g butter and 1 Tbsp vegetable oil. Stir until the butter fully melts.

   Time: PT3M

   Temperature: medium heat

5. Sauté Garlic and Onion

   Add the mashed garlic cloves and ½ cup chopped onion to the skillet. Cook, stirring constantly, for about 1‑2 minutes until the onion becomes translucent and the garlic is fragrant.

   Time: PT2M

   Temperature: medium heat

6. Add Potatoes and Toss

   Add the boiled potatoes to the skillet. Using a wooden spatula, toss them so they are evenly coated with the butter‑garlic‑onion mixture.

   Time: PT2M

   Temperature: medium heat

7. Season

   Sprinkle ½ tsp ground black pepper, ½ tsp salt, and ⅓ cup chopped cilantro over the potatoes. Stir briefly to distribute.

   Time: PT1M

8. Cover and Finish Cooking

   Place the skillet lid on and let the potatoes cook for about 8 minutes over medium heat, stirring once halfway through, until the skins are lightly golden on all sides.

   Time: PT8M

   Temperature: medium heat

9. Serve

   Turn off the heat, give the potatoes one final toss, garnish with a little extra fresh cilantro if desired, and serve hot.

   Time: PT1M

Nutrition Facts

Calories

314

Protein

4 g

Carbohydrates

45 g

Fat

12 g

Fiber

4 g

Ingredient Substitutions

• Instead of Baby Potatoes: small new potatoes, fingerling potatoes
• Instead of Salt: kosher salt
• Instead of Unsalted Butter: margarine, olive oil
• Instead of Vegetable Oil: olive oil, avocado oil
• Instead of Garlic: minced garlic, garlic powder (½ tsp)
• Instead of Onion: shallots, green onions
• Instead of Black Pepper: white pepper
• Instead of Salt: sea salt
• Instead of Fresh Cilantro: fresh parsley, fresh basil

Equipment Needed

• Medium Saucepan (3 L capacity)
• Deep Skillet or Sauté Pan
• Cutting Board
• Chef's Knife
• Garlic Press (optional)
• Wooden Spatula
• Measuring Spoons
• Colander or Strainer
• Lid for Skillet
• Serving Dish or Baking Tray (optional)

Critical Steps — Do Not Skip

• Start potatoes in cold water to ensure even cooking.
• Melt butter with oil on medium heat to avoid burning.
• Do not let garlic brown; keep it fragrant.
• Coat potatoes thoroughly before the final sauté.
• Cover and stir during the last 8 minutes for uniform golden skin.

Chef Tips from the Video

• A cast‑iron skillet gives the best crust on the potatoes.
• Add a squeeze of fresh lime juice just before serving for extra brightness.
• Use freshly cracked black pepper for a more aromatic finish.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days; reheat in a skillet.

Freezer: Not recommended – texture may become grainy after freezing.

Room temperature: Can sit at room temperature for up to 2 hours; keep covered.

Make-Ahead Tips

• Boil the potatoes a day ahead, cool, and refrigerate; re‑sauté before serving.
• Pre‑chop garlic, onion, and cilantro and store in airtight containers.