I served this with the Chicken in Tomatillo and Brown Sugar Sauce. They were yummy. Measurements aren't really necessary, just taste and adjust seasoning. If you don't have recado rojo, an essential Yucatecan seasoning, you can buy it at any Hispanic market. Recado rojo, dissolved in vinegar, is delicious on grilled or roasted chicken and pork, too.
3-4 Yukon Gold potatoes, peeled and cut into large dice
2 tbl olive oil
1 garlic clove, minced fine
about 1-2 tsp recado rojo dissolved in several tbl chicken stock
1 tbl butter
The recado rojo which is a mix of annatto (achiote) and spices comes in little blocks. Cut off a piece approximately the size of a tsp or so. Place this in a cup and add chicken stock; stir and mash with a fork until dissolved more or less. Set aside.
Put olive oil in saucepan to heat. Add potatoes, salt and pepper, and saute. Add garlic and saute for a minute more. Add recado rojo and stir to coat with spice. If it's too dry, add a little water. Cover and steam until tender. Adding more water if necessary. When tender, add butter stirring to melt. Taste and adjust salt and pepper.