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
- 2 lbpapas cambray (small yellow potatoes) (peel on)
- 6 cupWater
- 2 tspKosher Salt
- 12chiles de arbol (see note #1 below) (stem removed but keep the seeds )
- 4 mediumgarlic cloves (or 2 large ones)
- 8 tbspfresh lime juice (about 4 large lime or 8 smaller ones)
- 1 tspbetter than bouillon no chicken base (or 1 tsp chicken bullion powder) ( ), optional
- 1 tspblack pepper or more, to taste
- 2 tbspOlive Oil
- 2 tbspbutter (plant based butter will work perfectly)
- 4 tbspcilantro or more ( ), chopped to taste optional
- 1.5 tbspKosher Salt
Instructions
- 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.