MAKING

1. Pour off the water from your potatoes, place on paper towels to drain, then pat dry so you don’t get painful splatter when they go into the hot oil. Manly or not, it still hurts like a mutha!

2. Place a large skillet over medium heat then drizzle in a couple tablespoon’s worth of olive oil.

3. Once the oil is heated, toss in your potatoes. Be sure not to constantly stir them (like Adam always does), let them get some color and crisp up before you turn them. An easy way to tell they’re ready to turn is by shaking the pan. If they move, they’re good to go. If they don’t, back off!

4. Once the potatoes have been turned and are starting to get tender, toss in your onions and garlic. Let them go for 5 or 6 more minutes. Remove from the heat, add in your lime juice and cilantro, give it a gentle stir, and you’re ready to rock.

SERVING

5. Serve with your fave tortillas and toppings. Adam recommends Sean’s chipotle aioli. Click here for the recipe.

SUGGESTED TOPPINGS:

Shredded lettuce

Grated cheese

Finely chopped onion

Pickled jalapeños

Chopped tomato

Chopped cilantro

SEAN'S CHIPOTLE AIOLI. (click for the recipe)

Salsa

Hot sauce

Sour cream