Garlic Potatoes (Papitas al Ajo)

• 2 pounds baby red potatoes (halved or quartered into 1–1¼-inch pieces)
• 1 large serrano chile
• 4 large garlic cloves (finely minced)
• 1 teaspoon lime zest (finely grated)
• 2 tablespoons lime juice (freshly squeezed, plus more to taste)
• ½ cup flat-leaf parsley (finely chopped)
• ¼ cup avocado oil (divided)
• 1 tablespoon fine sea salt (for the cooking water)
• 1 teaspoon fine sea salt (plus more to taste)
• ½ teaspoon black pepper (coarse, freshly ground)

Instructions

1. Char the Serrano: Heat a dry comal, cast-iron skillet, or heavy griddle over medium-high heat. Add the serrano and cook for 5–7 minutes, turning occasionally, until blistered and charred in several places.1 large serrano chile
2. Prepare the Chile: Transfer the roasted serrano to a plate and let it cool. Remove the stem and finely chop the chile. For milder potatoes, split it lengthwise and scrape away the seeds and pale interior ribs before chopping.roasted serrano chile
3. Prepare the Potatoes: Scrub the potatoes thoroughly. Halve very small potatoes and quarter larger ones so all of the pieces are approximately 1–1¼ inches.2 pounds baby red potatoes
4. Par-Boil the Potatoes: Add the potatoes to a large pot and cover them with cold water by approximately 1 inch. Add the tablespoon of fine sea salt. Bring the water to a boil over high heat, then reduce it to a steady simmer.prepared potatoes, 1 tbsp fine sea salt
5. Cook Until Barely Tender: Simmer for 6–9 minutes, depending on the size of the pieces. A paring knife should enter the outside easily but meet a little resistance near the center. The potatoes should not be completely soft.potatoes in salted water
6. Drain and Steam-Dry: Drain the potatoes thoroughly in a colander. Let them stand for 5–10 minutes, gently shaking the colander once or twice, until the surfaces look dry and slightly chalky rather than wet and glossy.par-boiled potatoes
7. Brown the First Batch: Heat 1½ tablespoons of the avocado oil in a large 12-inch cast-iron or heavy skillet over medium-high heat. Arrange half of the potatoes in a single layer with as many cut sides touching the skillet as possible.1½ tbsp avocado oil, half of the potatoes
8. Develop the Crust: Cook without moving the potatoes for 4–5 minutes, until the undersides are deeply golden. Turn and continue cooking for another 2–3 minutes, until browned in several places. Transfer the potatoes to a plate.first batch of potatoes
9. Brown the Second Batch: Add another 1½ tablespoons avocado oil and repeat with the remaining potatoes. Transfer them to the plate with the first batch.1½ tbsp avocado oil, remaining potatoes
10. Cook the Garlic Mixture: Reduce the heat to medium-low. Add the remaining 1 tablespoon avocado oil, followed by the garlic, chopped serrano, and lime zest. Cook for 30–45 seconds, stirring constantly, just until the garlic becomes fragrant. Do not let it brown.1 tbsp avocado oil, 4 garlic cloves, roasted serrano, 1 tsp lime zest
11. Return the Potatoes: Add all of the browned potatoes back to the skillet. Season with the teaspoon of fine sea salt and the black pepper. Toss gently over medium heat for 1–2 minutes, until the garlic and serrano are evenly distributed.1 tsp fine sea salt, ½ tsp black pepper
12. Finish with Lime and Parsley: Remove the skillet from the heat. Add the lime juice and chopped parsley and toss until the potatoes are evenly coated.2 tbsp lime juice, ½ cup flat-leaf parsley
13. Adjust and Serve: Taste one potato and add more salt or lime juice if needed. Transfer to a warm serving bowl or serve directly from the skillet.additional fine sea salt and lime juice as needed