Sautéed Cambray Potatoes with Lime

Ingredients

• 20 pieces Cambray Potatoes (washed, small new potatoes)
• 1 tablespoon Apple Cider Vinegar (can substitute white vinegar)
• 1 tablespoon Kosher Salt (for boiling water)
• 2 tablespoons Olive Oil (for sautéing)
• 3 tablespoons Unsalted Butter (cut into pieces)
• 1 tablespoon Garlic Salt (or make with ½ tbsp salt + ½ tsp garlic powder)
• 1 tablespoon Paprika (sweet or smoked)
• 0.5 tablespoon Dried Oregano (Mexican oregano if available)
• 0.5 tablespoon Dried Parsley (optional, for color)
• 2 tablespoons Lime Juice (fresh juice of 2 green limes)

Instructions

1. Parboil Potatoes

   Fill a large pot with enough water to cover the potatoes, add 1 tablespoon apple cider vinegar and 1 tablespoon kosher salt, bring to a boil over medium heat, add the 20 Cambray potatoes and cook for 15 minutes until just tender.

   Time: PT15M

2. Cool and Halve

   Drain the potatoes, spread them on a plate and let them cool for 20 minutes. Once cool enough to handle, cut each potato in half lengthwise.

   Time: PT20M

3. Measure Seasonings

   In a small bowl combine 1 tablespoon garlic salt, 1 tablespoon paprika, ½ tablespoon dried oregano and ½ tablespoon dried parsley. Mix well.

   Time: PT3M

4. Melt Butter and Oil

   Heat a large skillet over medium heat, add 2 tablespoons olive oil and 3 tablespoons unsalted butter, and let the butter melt completely, coating the pan.

   Time: PT3M

5. Sauté Potatoes

   Add the halved potatoes to the skillet, cut side down. Cook for 15 minutes, stirring or shaking the pan every few minutes so all sides become golden and slightly crisp.

   Time: PT15M

6. Season Potatoes

   Sprinkle the prepared spice mixture over the potatoes, toss to coat evenly, and continue cooking for another 5 minutes until the spices are fragrant and the potatoes are nicely browned.

   Time: PT5M

7. Finish with Lime

   Pour the juice of 2 green limes (about 2 tablespoons) over the potatoes, stir for 2 minutes to incorporate the citrus flavor.

   Time: PT2M

8. Plate and Serve

   Transfer the potatoes to a serving dish and serve hot as a side or snack. Garnish with extra fresh parsley if desired.

   Time: PT2M

Nutrition Facts

Calories

347

Protein

5.5 g

Carbohydrates

47 g

Fat

15 g

Fiber

6 g

Ingredient Substitutions

• Instead of Cambray Potatoes: baby potatoes, new potatoes
• Instead of Apple Cider Vinegar: white vinegar, rice vinegar
• Instead of Kosher Salt: sea salt, table salt
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Unsalted Butter: margarine, ghee
• Instead of Garlic Salt: garlic powder + salt
• Instead of Paprika: chili powder, smoked paprika
• Instead of Dried Oregano: fresh oregano (double amount)
• Instead of Dried Parsley: fresh parsley (double amount)
• Instead of Lime Juice: lemon juice

Equipment Needed

• Large Pot
• Knife
• Cutting Board
• Measuring Spoons
• Large Skillet
• Spatula or Tongs
• Small Bowl (for juice)
• Plate or Tray (for cooling)
• Serving Dish

Critical Steps — Do Not Skip

• 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).

Chef Tips from the Video

• Use a cast‑iron skillet for the best crust on the potatoes.
• For extra aroma, add a minced garlic clove with the butter and oil.
• If you like heat, toss in sliced jalapeño with the potatoes during the last 5 minutes.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Not recommended; potatoes become mushy after freezing.

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

Make-Ahead Tips

• Parboil the potatoes a day ahead, cool, halve, and store in the fridge. Reheat in the skillet before serving.
• The lime juice should be added just before serving to keep its fresh taste.