About the recipe
These papas a la diabla are meant to be small, punchy, and addictive — the kind of spicy Mexican side dish you put in the middle of the table and everyone keeps picking at. Made with tiny baby potatoes tossed in a bold diabla sauce of dried chiles, garlic, and lime, this recipe is all about heat, acidity, and texture. No tomato, no filler — just big flavor in small bites.
Why You’ll Love This Recipe
- Designed as a side dish or appetizer, not a heavy main
- Made with tiny potatoes that get crispy and saucy
- Spicy, tangy, and deeply savory
- Naturally gluten-free
- Easy to scale up for gatherings
Ingredient Notes
- Potatoes: This recipe works best with very small baby potatoes. The smaller the better — they cook evenly and are perfect for serving as a botana. If your potatoes are larger, cut them into small, bite-sized pieces.
- Butter & garlic: Butter adds richness and helps the garlic gently brown without overpowering the dish.
- Dried chiles: Árbol chiles bring the heat, while guajillo adds depth and color. Adjust to taste.
- Lime juice: This replaces tomato completely and gives the sauce its sharp, crave-worthy edge.
Guajillo vs. Chile de Árbol Heat Guide
| Guajillo Chiles | Chile de Árbol | Heat Level | Flavor Profile |
|---|---|---|---|
| 2 guajillos | 1 chile de árbol | Mild 🌶️ | Warm, slightly smoky, very approachable |
| 3 chiles de árbol | 1 guajillo | Very Spicy 🌶️🌶️🌶️ | Sharp heat, bold and fiery |
| 2 guajillos | 2 chiles de árbol | Medium-Spicy 🌶️🌶️ | Balanced heat with depth |
How to choose
- If you love heat and know your audience does too, go very spicy.
- If you’re serving this as an appetizer for a crowd, start with mild or medium.
- For true papas a la diabla energy, the medium-spicy option is the sweet spot.
Serving Ideas
- A spicy appetizer with toothpicks
- You could serve them with a healthy guacamole on the side, drizzle them with sour cream, vegan sour cream, or you could also use Mexican crema. Here is the recipe for tofu Mexican Crema. The crema and the avocado could also mellow down the heat of each bite if they are way too spicy.
- A side dish for tacos, grilled vegetables, or eggs
- If you have leftovers, you can cut the potatoes in half or fourths and add some eggs to make scrambled eggs with spicy potatoes.
Home-Cook Tips
- Size matters here: smaller potatoes = better texture and flavor.
- A final splash of lime right before serving makes them pop.
- Be careful not to burn the garlic when sauteing the potatoes in butter. If you burn the garlic, it will turn bitter.
- When adding the sauce, don’t let it cook too long, as it will continue to thicken as it cools.
Papas a la Diabla (Spicy Potatoes)
Ingredients
For the potatoes
- 1 lb tiny potatoes or papas cambray
- 2 tablespoons butter
- 3 garlic cloves chopped
- Salt to taste
For the diabla sauce
- 2 –3 dried árbol chiles adjust to taste
- 1 dried guajillo chile seeded
- 3 garlic cloves
- ¼ cup fresh lime juice
- 1 tablespoon water
- Salt to taste
Instructions
- Cook tiny potatoes in salted water until just tender. Drain.
- Lightly toast chiles and garlic, then blend with lime juice, water, and salt.
- Melt butter in a skillet, add garlic, then brown potatoes until crisp. Remove and set aside.
- Return potatoes to skillet, add sauce, and cook 3–5 minutes until coated and caramelized.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
- Latest Posts
I am Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes — some Mexican, mostly plant-based — that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I am also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications. Follow along on my social accounts for daily inspiration, tips, and delicious recipes! I would love to hear about you! Send me a DM on Instagram, and we can talk all things food 🍽️✨