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Lemon Chili Potatoes
A bright, tangy, and slightly spicy side dish of boiled then pan‑fried baby potatoes tossed in a lemon‑chili butter sauce. Perfect as a snack (botana) or accompaniment to Mexican meals.
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Cost Breakdown
Critical Success Points
- • Boil potatoes only until just tender; overcooking makes them fall apart during frying.
- • Fry potatoes on medium‑high heat without crowding the pan to achieve a golden crust.
- • Add lemon juice near the end; prolonged cooking can make the sauce bitter.
Safety Warnings
- • Handle hot oil carefully to avoid splatter burns.
- • Boiling water can cause severe burns; use pot handles and keep children away.
- • Use a sharp knife on a stable cutting board to prevent cuts.
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