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Sautéed Baby Potatoes with Garlic, Onion, and Cilantro
A simple Mexican-inspired side dish of baby potatoes boiled until tender, then tossed in butter, garlic, onion, and fresh cilantro for a lightly golden, flavorful finish. Perfect with meat, poultry, or as a stand‑alone snack.
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Critical Success Points
- • 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.
Safety Warnings
- • Boiling water can cause severe burns – handle the pot with oven mitts.
- • Melted butter and oil may splatter; keep face away from the skillet.
- • Use a sturdy pot lid to avoid steam burns when covering the skillet.
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