Washington Post. This was included with their recipe for Pernil-Style Roast Pork; also included was a recipe for Coconut Creamed Spinach.
Ingredients
2 or 3 medium (about 1 pound) russet potatoes, peeled and quartered
Kosher salt
2 tablespoons olive oil
1/4 small onion (any kind), thinly sliced
1 clove garlic, thinly sliced
2 tablespoons fresh lemon or lime juice (from 1 lemon or lime)
Pinch finely ground black pepper
Small handful torn fresh cilantro leaves and tender stems, for garnish (optional)
Instructions
1. In a large pot over high heat, bring the potatoes and a large pinch of salt to a boil in enough water to cover. Cook until tender, about 20 minutes. Tip the pot into the sink and drain out almost all of the water, leaving a few tablespoons in with the potatoes. Return the pot to the stove, off heat, but cover and keep warm.
2. Make the mojo while the potatoes cook: In a small skillet over medium-high, heat the olive oil until it shimmers. Add the onion, garlic and a pinch of salt. Cook, stirring frequently, just until the onion and garlic turn translucent, about 5 minutes. Remove from the heat and stir in the lemon juice and black pepper. Set aside until the potatoes are cooked.
3. Pour the mojo sauce over the hot potatoes. Cover and keep warm until ready to serve. Serve garnished with cilantro, if using.