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Sautéed Cambray Potatoes with Lime
A quick and flavorful Mexican‑style side dish of small Cambray potatoes boiled with a touch of vinegar, then sautéed in butter and oil, seasoned with garlic salt, paprika, oregano, and dried parsley, and finished with fresh lime juice.
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Critical Success Points
- • Boil potatoes until just tender (step 1).
- • Cool potatoes before cutting to prevent them from falling apart (step 2).
- • Do not let butter burn while melting (step 4).
- • Add lime juice at the very end to preserve its fresh flavor (step 7).
Safety Warnings
- • Handle the hot skillet and oil carefully to avoid burns.
- • Use a sharp knife and keep fingertips tucked when cutting potatoes.
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