Papas Pastores (Shepherd Potatoes)

• 2 tablespoons extra virgin olive oil
• 1 pound very small new potatoes, rinsed and dried
• Salt to taste
• 13 cup finely chopped onion
• 1 garlic clove, finely chopped
• 3 Serrano chilies, finely chopped, or more, to taste
• 1/2 cup loosely packed, roughly chopped cilantro
• 3 tablespoons fresh lime juice

1. Heat oil in a heavy skillet with a cover.
2. Add potatoes, sprinkle with salt and fry over medium-high heat, stirring from time to time, 6 to 8 minutes, until skins begin to wrinkle and brown.
3. Add onion, garlic and chilies, reduce heat to medium-low and fry for 3 minutes longer.
4. Add cilantro and lime juice, and fry for another minute.
5. Add 1 cup of water, cover pan and cook over very low heat until almost all the liquid has been absorbed and the potatoes are tender, another 20 minutes or so.
6. Add additional water during cooking if it evaporates too quickly.
7. The potatoes should be moist but not soupy.
8. Season to taste with additional chilies and salt, if desired.

extra virgin olive oil, potatoes, salt, onion, garlic, serrano chilies, cilantro, lime juice

Taken from cooking.nytimes.com/recipes/1009 (may not work)