Papas a la Diabla (Spicy Mexican Potatoes)

A rustic green bowl holds Spicy Mexican Potatoes—baby potatoes coated in a reddish seasoning. Next to the bowl on a pale surface are whole dried red chilies and scattered chili seeds, hinting at their fiery flavor.

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Papas a la Diabla (Spicy Mexican Potatoes)

These papas a la diabla are spicy, tangy, and made with tiny baby potatoes tossed in a bold chile-lime sauce. Designed as a botana, (an appetizer) or side dish, they’re snackable, punchy, and meant to be shared.

servings

Calories: 132kcal

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

Place baby potatoes in a pot of salted water. Bring to a boil and cook until just fork-tender, about 12–15 minutes. Drain and set aside.
In a dry skillet over medium heat, lightly toast the árbol and guajillo chiles with the garlic cloves for 1–2 minutes until fragrant (don't burn them). Transfer to a blender with the lime juice, water, and salt. Blend until smooth.
In the same skillet, melt butter over medium-high heat. Add the chopped garlic and cook for 30 seconds. Add the boiled potatoes and cook, pressing gently, until golden and crispy on the outside, about 5–7 minutes.
Pour the diabla sauce over the potatoes and toss to coat. Cook for 3–5 minutes until the sauce thickens and clings to the potatoes. Finish with a squeeze of fresh lime juice.

Notes

- Vegan option: Use olive oil or vegan butter instead of butter.
- Make ahead: Boil the potatoes and make the sauce up to a day ahead. Brown and toss together when ready to serve.
- Storage: Leftovers keep 3–4 days in the fridge. Reheat in a skillet to restore crispiness.
- Spice control :For mild, use only 1 árbol chile. For very spicy, use 4–5. Always seed the guajillo.

Nutrition

Course: appetizers

Cuisine: Mexican

Author: Alejandra Graf