I love this potato side dish recipe as a great way to pep up the flavour of regular potatoes. Baby new potatoes par-boiled first, then fried up with red onion and garlic and finished off with a drizzle of lemon juice and plenty of fresh coriander (cilantro). Serve with grilled meats, fish, curries and casseroles. They make a great addition to any BBQ too!
I love to grow potatoes every year, but I always plant too many and end up overloaded with potatoes. Fortunately we love them, and we've got plenty of potato recipes on the blog.
This is one I've been serving up over summer when we have a barbecue, and also as a side dish for curry night!
- Baby new potatoes - or you can use chop up larger new potatoes into bitesize chunks (no need to peel).
- Oil for frying - I use avocado oil, but any neutral frying oil will be fine.
- Butter - for extra flavour. You can use salted or unsalted, depending on your palate (more salt is added during cooking).
- Red onion - for colour and flavour. Replace with regular onion, or leave it out if you prefer.
- Garlic - freshly minced garlic is best, but you can use jarred minced/chopped garlic or garlic granules/powder if you want to speed up the process.
- Fresh coriander (cilantro) - and plenty of it. I use three-quarters of a packed cup in this recipe, but it can easily take more if you love coriander.
- Salt, pepper and lemon juice for extra flavour.
👩🍳PRO TIP Save any leftovers and serve up cold as a potato salad. It tastes delicious with crumbled feta and mixed salad leaves.
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Garlic and Coriander Potatoes
- 750 g (1.65 lb) baby new potatoes, sliced in half
- 2 tbsp avocado oil
- 2 tbsp butter - salted or unsalted
- 1 red onion - peeled and thinly sliced into half moons
- 3 cloves garlic - peeled and minced
- ½ tsp salt
- ½ tsp black pepper
- 30 g (¾ packed cup) freshly chopped coriander (cilantro) leaves
- 1 tbsp lemon juice - approx. juice from ½ lemon
- Place your potatoes in a large saucepan, cover with cold water and bring to the boil.750 g (1.65 lb) baby new potatoes, sliced in half
- Boil for 10 minutes until the potatoes are soft and tender but not mushy. You can test this by pushing a table knife into a potato; it should slide in easily without the potato disintegrating.
- Drain the potatoes using a colander. Leave them in the colander for a minute to release steam, so that the excess moisture evaporates.
- Take a large frying pan (skillet). Heat up the oil and butter over a medium-high heat, until the butter starts to foam.2 tbsp avocado oil, 2 tbsp butter
- Add the potatoes and fry for about 6-8 minutes, turning every couple of minutes until you get a light brown crust on them.
- Add in the onion and garlic and cook for a further 2-3 minutes, stirring often, until the onion starts to soften.1 red onion, 3 cloves garlic
- Add the salt and pepper. Give everything a stir and cook for one more minute, stirring a few times to prevent it sticking.½ tsp salt, ½ tsp black pepper
- Turn off the heat and stir in the coriander (cilantro). Drizzle over the lemon juice, then serve.30 g (¾ packed cup) freshly chopped coriander (cilantro) leaves, 1 tbsp lemon juice
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