Papas a la Diabla (Spicy 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.
4 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
- 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
Serving: 1serving | Calories: 132kcal | Carbohydrates: 29g | Protein: 4g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Cholesterol: 1mg | Sodium: 24mg | Potassium: 692mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2407IU | Vitamin C: 31mg | Calcium: 37mg | Iron: 2mg