Skillet Potatoes in Garlic Lime Oil

February 11, 2019

I’m not sure if there’s a rule against re-posting old recipes. But I decided that in service of sharing delicious things to eat with you, I should repost my recipe for Skillet Potatoes in Mojo De Ajo (Garlic Oil) from 2009.

Mojo De Ajo means Garlic Oil but it also translates into Garlicky Tangy Oil That You Will Want to Lick From Your Fingers.

In case it’s still unclear, the magic of this recipe is in the Mojo De Ajo. Essentially, you cook a few cloves of minced garlic just until soft – not browned – in a 1/4 cup of olive oil. Then stir in lime juice and salt.

Then, you drizzle it on everything. Potatoes are a great start but broccoli works just as well. I could see putting it on tofu or even serving up some extra (This is crazy. There’s not going to be any extra. That is the whole point.) with a loaf of crusty bread to dip into it.

Find a vehicle for it. I have faith in you.

Skip straight to the recipe

Skillet Potatoes with Mojo De Ajo

Ingredients

  • For the Potatoes:
  • 1 green bell pepper, diced
  • 1 yellow onion, diced
  • 4-5 Idaho potatoes, peeled and cubed
  • For the Mojo De Ajo:
  • 1/4 cup extra virgin olive oil
  • 4 to 6 cloves garlic, minced
  • 2 limes, juiced
  • 1 and 1/2 teaspoons red chili pepper flakes
  • 1 teaspoon coarse salt

Instructions

  1. Make the mojo de ajo: In a small saucepan, heat the oil and the garlic for about 8-10 minutes on low heat until the garlic is soft. It should not get browned. Remove from the heat and allow to cool for a few minutes. Stir in the lime juice, red chili pepper flakes and salt.
  2. In a deep skillet, heat oil on medium heat. Add the onions and bell peppers and cook until the onions and bell peppers soften, stirring frequently to keep from browning.
  3. Add the potatoes and mix in with the onions and bell peppers. Cook covered on medium heat for about 15 minutes until the potatoes are softened. Test with a fork.
  4. Drizzle the mojo de ajo over the potatoes and stir well to coat all of the vegetables. Taste for salt and adjust as needed. Add more mojo de ajo as needed. Serve hot.

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