Papas A La Diabla (Spicy Potatoes)
User Reviews
5
Papas A La Diabla (Spicy Potatoes)
Description
This dish begins with thoroughly washed and peeled (optional) papas cambray boiled with salt until just tender but not overcooked. The sauce is prepared by blending garlic, dried chile de árbol with seeds, fresh lime juice, chicken bouillon, and black pepper until smooth, ensuring no large chunks remain. The potatoes are then sautéed in olive oil and butter over medium-high heat until browned and crispy on all sides, absorbing the sauce as it cooks.
The chile count controls heat level — using 8–10 chiles produces medium-hot spice, whereas fewer chiles or substituting a guajillo pepper moderates heat. The final dish is richly flavored, combining the buttery notes with bright lime acidity and chile spiciness. A sprinkle of chopped cilantro adds freshness when serving.
These spicy potatoes work well as an accompaniment to main dishes or enjoyed as a compelling snack. Cutting larger potatoes before sautéing accelerates crisping and sauce absorption. The rustic preparation underlines the potatoes’ soft interior contrasted by their crisped exterior, all coated in a bold, peppery sauce.
Careful boiling prevents overcooking, preserving the structure needed for sautéing. The instructions highlight adjusting chile quantity, potato preparation, and offer options for seasoning to suit different spice tolerances or texture preferences.
Ingredients
- 2 lbs potato peel on, papas cambray, small yellow variety
- 6 cups water
- 2 Tsp kosher salt
- 12 to 16 chile de arbol stem removed but keep the seeds, see note #1 below
- 4 garlic medium cloves or 2 large cloves
- 8 Tbsp lime juice fresh, from about 4 large or 8 smaller limes
- 1 tsp Better than Bouillon No Chicken Base optional, or 1 tsp chicken bouillon powder
- 1 tsp black pepper or more to taste
- 2 Tbsp olive oil
- 2 Tbsp butter plant based butter will work perfectly
- 4 Tbsp cilantro optional, chopped, or more to taste
- 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
- Adjust chile de árbol quantity to control spiciness: use 8-10 for medium-hot, or reduce to 5 and add 1 guajillo pepper for milder heat.
- Avoid overboiling potatoes; they should be tender but firm enough to crisp when sautéed.
- Optional: cut larger potatoes in half after boiling to improve sautéing crispness and flavor absorption.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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