Mexican•indulgent

Papas A La Diabla (Spicy Potatoes)

Papas A La Diabla are the perfect appetizer at a party or served as a side dish. These potatoes are spicy, citrusy and so addicting!

Ingredients

Quantities are shown as originally provided.

2 lbs papas cambray (small yellow potatoes) (peel on)
6 cups water
2 Tsp kosher salt
12 to 16 chiles de arbol (see note #1 below) (stem removed but keep the seeds )
4 medium garlic cloves (or 2 large ones)
8 Tbsp fresh lime juice (about 4 large lime or 8 smaller ones)
1 tsp better than bouillon no chicken base (or 1 tsp chicken bullion powder) (optional)
1 tsp black pepper or more to taste
2 Tbsp olive oil
2 Tbsp butter (plant based butter will work perfectly)
4 Tbsp chopped cilantro or more to taste (optional)
1 ½ Tbsp kosher salt

1
Wash & scrub the potatoes very well to remove dirt.
2
In a medium pot, add the water, salt and potatoes. Bring to a boil then lower to medium heat and cover pot with a lid. Cook for about 10 minutes and drain water.
3
Note: if you have different size potatoes, check the smaller ones at the 8 minute point (after boiling) and pierce with a knife to see if they're starting to get soft inside. Remove from heat when they're ready. (see note #2 below)
4
In a blender, add the garlic, chile de arbol peppers, lemon juice, bullion and black pepper. Blend well until it has a salsa consistency. Blend until there are no big chunks of garlic and chiles. About 1 to 2 minutes. Set aside.
5
Heat a large skillet over medium-high heat. Add the olive oil and butter then the potatoes (see note #3 below). Make sure they brown on all sides.
6
Keep stirring so that potatoes don't get stuck at the bottom. When they start to get crispy, add the chile sauce and mix to incorporate all ingredients well.
7
Cook for about 2 to 3 minutes until most of the sauce is absorbed.
8
Sprinkle with cilantro. They can be served hot or cold.