Shepherd Potatoes
from One Potato, Two Potato
by Roy Finamore
2 Tblsp. olive oil
1 pound very small waxy potatoes,scrubbed and dried
Coarse salt
1/3 cup chopped white onion
1 garlic clove, minced
3 serrano chiles, minced
1/2 cup coarsely chopped cilantro leaves
3 Tblsp. fresh lime juice
Heat the oil over medium-high heat in a heavy skillet large enough to hold the potatoes in one layer. Add the potatoes and a good pinch of salt and fry them, shaking the pan occasionally, until the skins wrinkle and begin to brown.
Add the onion, garlic, and chiles and cook for 3 minutes. Add the cilantro and lime juice and cook, stirring, for another minute, or until very fragrant. Pour in 1 cup water and bring to a boil. Reduce to a simmer and cook, uncovered, for 20 to 25 minutes, until the liquid has just about been absorbed. Scrape into a bowl and let cool to room temperature before serving.
