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5.0 from 78 votes

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!

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 8 servings
Calories: 252 kcal
Course: Side Dish , Appetizer
Cuisine: Mexican

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

    Cup of Yum
  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)
Make the sauce while the potatoes are cooking
  1. 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
  1. 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.
  2. 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.
  3. Cook for about 2 to 3 minutes until most of the sauce is absorbed.
  4. 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

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

% 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.