In a large saute pan, heat oil on medium heat. Cook potatoes with onion and garlic until the edges start to crisp; about 10 minutes. Cook covered, flipping once or twice so they don’t get too crispy on one side only.

Season with salt and garlic salt. Stir it up again to mix in the salts. Continue to cook the potatoes another five minutes covered, then finally stir in the sauce and chopped cilantro to finish cooking. Let it cook a few more minutes before turning it off. Taste the potatoes to see if they need more salt or garlic salt.

Serve the potoates with salsa, sour cream, queso fresco, or avocado slices.