Papas A La Diabla (Spicy Potatoes)
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5.0
78 reviews
Excellent
Papas A La Diabla (Spicy Potatoes)
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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!
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Ingredients
- 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
Instructions
- Wash & scrub the potatoes very well to remove dirt.
- 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.
- 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)
Make the sauce while the potatoes are cooking
- 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.
Saute The Potatoes
- 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.
- 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.
- Cook for about 2 to 3 minutes until most of the sauce is absorbed.
- Sprinkle with cilantro. They can be served hot or cold.
Notes
- #1 Spicy level: for a medium-hot sauce, use 8 to 10 chiles. For a medium sauce, use 5 chile de arbol peppers and add 1 guajillo pepper.
- #2 Don't over boil the potatoes as we want to finish the cooking process at the end when cooking them with the salsa.
- #3 Optional: After boiling the potatoes, cut the larger ones in half or just saute as is.
Nutrition Information
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Serving
4oz
Calories
252kcal
(13%)
Carbohydrates
36g
(12%)
Protein
3g
(6%)
Fat
11g
(17%)
Saturated Fat
3g
(15%)
Monounsaturated Fat
3g
Cholesterol
8mg
(3%)
Sodium
1734mg
(72%)
Potassium
10mg
(0%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 252 kcal
% Daily Value*
| Serving | 4oz | |
| Calories | 252kcal | 13% |
| Carbohydrates | 36g | 12% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 8mg | 3% |
| Sodium | 1734mg | 72% |
| Potassium | 10mg | 0% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
78 reviews
Excellent
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