2-3 TB extra-virgin olive oil
2 large potatoes, cubed
1 cup chopped fresh cilantro
2 TB minced or crushed garlic
1/2 teaspoon cumin
1 tsp fresh lemon juice
Kosher or sea salt to taste
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Heat 2 TB oil in a large skillet over medium heat; saute potatoes until golden and soft. Remove from pan (to drain on paper towels). Add the other 1 TB oil with cilantro and garlic; cook and stir for about 5 minutes.
Add the potatoes to the skillet along with the cumin, lemon juice and salt. Stir to coat the potatoes, and serve. Serves 2-4