Papas con Mojo — Garlic-Citrus Potatoes

Ingredients

• 2 lb potatoes, chunked (standing in for yuca, with respect)
• 6 cloves garlic, minced
• Juice of 1 orange + 2 limes
• ½ small onion, sliced paper-thin
• ⅓ cup olive oil
• 1 tsp cumin + 1 tsp oregano
• Cilantro

Method

1. Boil the potatoes in salted water until just tender, 12 minutes; drain and let them steam-dry.
2. Roast or pan-fry them in 2 tablespoons of the oil until crusty-edged, 12 minutes.
3. Make the mojo: warm the remaining oil gently, add the garlic until barely golden (30 seconds), then pull it off heat and add the citrus, cumin, oregano, onion, and salt — it should hiss.
4. Pour the warm mojo over the hot potatoes and toss.
5. Rest 5 minutes so the crispy edges drink the sauce, then finish with cilantro. Cuba does this with yuca; the potato version converts on first bite anyway.