Heat the oil in a large skillet or pan over medium
heat, into which the potatoes will go in about a
one-inch-thick layer. Rinse the potato cubes well
and shake them dry, then carefully add to the
warm olive oil. Fry them until they're golden on
all sides, tossing as you go to even out the cooking.
Split the chili and remove the seeds, then chop it finely; do the same with the garlic. Add to the potatoes with the salt, and continue cook for another 2-3 minutes.
Chop the cilantro finely, starting with the stalks, and stir it in, cooking for another 2 or 3 minutes, until the cilantro has wilted. Serve immediately as part of dinner.