Easy Fingerling Potatoes with Caramelized Onions, Red Chilies and Cilantro

• 2 lbs fingerling potatoes (or your potato of choice), scrubbed
• 3 tbsp avocado oil, divided
• 1 small yellow onion, sliced thin
• 2 tsp salt, divided
• 3 cloves garlic, sliced
• 1 red chili, sliced (or use 1/2 for less heat)
• 2 oz cilantro, or roughly 2 bunches, stems removed but not chopped
• 2 tbsp apple cider vinegar, divided
• Flaky salt to finish

Step 1

Add potatoes to a large pot of boiling water. Bring water back up to a boil, and then let simmer until a knife pierces potatoes easily, roughly 30-40 minutes. Drain when cooked and put in serving dish or bowl. While still hot, pour 1 tbsp ACV over the potatoes. They will absorb the flavor.

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Step 2

Meanwhile, caramelize the onions. Add 2 tbsp of avocado oil to a cast iron or similar pan on low heat. Once shimmering, add the onions and 1 tsp salt, and stir often so that the onions don’t stick to the pan. You want to leave them alone but stir every few mins to prevent burning.

Caramelizing takes time, but keep it on low heat. Once onions are soft, not burnt, with a rich, brown color, turn off heat and add to a small bowl 

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Step 3

In the same pan, which will be hot, turn the heat to low and carefully add the last tbsp of avocado oil. Add the garlic slices and cook for 1-2 minutes, moving them around to prevent burning. Add the chili slices, and cook with the garlic for 1 minute. Add the cilantro, and mix with the garlic and chilies to integrate. Add the final tbsp of ACV and step back, as it will produce steam. Once the steam dissipates, mix a couple times, and once the cilantro is cooked down, remove the pan from the heat.

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Step 4

Assemble the dish. Surround the potatoes with caramelized onions and top with the garlic/chili/cilantro mix. Sprinkle with flaky sea salt. Taste for perhaps more acid (add more ACV) or salt/pepper.

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