Papas a la Diabla With Chile de Arbol
Did you know that the average American eats 140 pounds of potatoes per year? Crazy right? However, there is no surprise on why people love potatoes so much, they are delicious and incredibly versatile. They can be french fries, tater-tots, hash browns, potato waffles, and so on. Also, potatoes are among the most environmentally friendly vegetables because they’re easy to grow and don’t require great amounts of fertilizer or chemical additives to grow like other vegetables do. This makes them automatically one of our favorite carbs.
It is for these reasons that I wanted to work on a simple yet delicious potato recipe. Perfect as an appetizer or a side dish, my potatoes will play tribute to that famous potato chips slogan, because you won’t be able to just eat one. Rich in flavor and heat, here I present to you my Papas a la Diabla (Chilli-Lime Potatoes) recipe, made with my personal favorite dried pepper, Chile de Arbol.
Papas a la Diabla
appetizers, side dish
1 1/2- 2 lbs of small potatoes (25-30)
1/2 cup of lime juice
1 chicken flavor bouillon cube
1 garlic clove
10 Arbol Chiles or preferred quantity
Boil your potatoes for 30 minutes.
In the meantime, prepare your sauce.
Blend the lime juice, bouillon cube, garlic clove, and chiles all together until desired consistency.
Pour olive oil in the pan and heat for a minute or two.
Take your potatoes out and poke them with a fork, then place them on the pan.
Stir for a minute or two then pour the sauce over the potatoes.
Mix and stir until ready.
Serve and Enjoy!
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