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.
1/2 tsp salt, 1/2 tsp black pepper
Turn off the heat and stir in the coriander (cilantro). Drizzle over the lemon juice, then serve.
30 g (3/4 packed cup) freshly chopped coriander (cilantro) leaves, 1 tbsp lemon juice
Notes
Nutritional information is approximate, per serving. This recipe serves 4.