Lemon Chili Potatoes

Ingredients

• 1 kilogram Cambray Potatoes (baby potatoes, washed and halved; can substitute regular potatoes)
• 1 tablespoon Coarse Salt (for boiling water)
• 2.5 liters Water (for boiling potatoes)
• 60 milliliters Lemon Juice (freshly squeezed from 3 lemons, strained)
• 1 teaspoon Lemon Zest (zest of 1 lemon, only the yellow part)
• 2 cloves Garlic Cloves (medium size, finely minced or crushed)
• 1 piece Dried Árbol Chili (broken into small pieces)
• 1 tablespoon Butter (unsalted, about 15 g; can use margarine)
• 4 tablespoons Olive Oil (extra‑virgin)
• 1 teaspoon Chicken Broth Powder (optional; can replace with extra salt)
• to taste pinch Black Pepper (freshly ground)
• 2 tablespoons Fresh Parsley (chopped leaves only)
• 0.5 teaspoon Dried Oregano (optional)

Instructions

1. Wash Potatoes

   Scrub the potatoes under running water using a brush; do not peel.

   Time: PT5M

2. Halve Potatoes

   Cut each potato in half lengthwise.

   Time: PT5M

3. Boil Potatoes

   Place the halved potatoes in a large pot, add 2.5 L water and 1 Tbsp coarse salt. Bring to a boil over high heat.

   Time: PT5M

4. Cook Until Tender

   Reduce to a steady boil and cook for about 28 minutes, until the potatoes are just tender when pierced with a fork.

   Time: PT28M

5. Drain

   Drain the potatoes in a colander and set aside.

   Time: PT2M

6. Prep Aromatics

   Zest one lemon (only the yellow part) and set aside. Squeeze the juice of three lemons, strain to remove seeds and pulp. Mince the garlic, break the árbol chili into small pieces, and chop the parsley leaves.

   Time: PT10M

7. Melt Butter and Oil

   In a large skillet, melt 1 Tbsp butter with 4 Tbsp olive oil over low heat until the butter is fully melted.

   Time: PT2M

8. Fry Potatoes

   Increase the skillet to medium‑high heat. Add the boiled potatoes, sprinkle 1 tsp chicken broth powder (or extra salt) and a pinch of black pepper. Toss and fry, turning occasionally, until the potatoes are golden brown, about 8 minutes.

   Time: PT8M

9. Add Garlic and Chili

   Stir in the minced garlic, broken árbol chili, and optional oregano. Cook for 1 minute until fragrant.

   Time: PT1M

10. Lemon Sauce & Reduce

    Pour in the lemon juice and add the lemon zest. Stir for 30 seconds, then let the mixture simmer for about 4 minutes, allowing the sauce to reduce slightly and coat the potatoes.

    Time: PT4M30S

11. Finish with Parsley

    Remove the skillet from heat, sprinkle the chopped parsley, give a final gentle toss.

    Time: PT1M

12. Serve

    Transfer the potatoes to a serving plate and enjoy while hot.

    Time: PT0M

Nutrition Facts

Calories

340

Protein

4 g

Carbohydrates

45 g

Fat

15 g

Fiber

4 g

Ingredient Substitutions

• Instead of Cambray Potatoes: Regular potatoes
• Instead of Coarse Salt: Table salt
• Instead of Lemon Juice: Lime juice
• Instead of Garlic Cloves: Garlic powder (1/4 tsp)
• Instead of Dried Árbol Chili: Red pepper flakes
• Instead of Butter: Margarine, Olive oil (extra 1 tbsp)
• Instead of Olive Oil: Vegetable oil
• Instead of Chicken Broth Powder: Soy sauce (1 tsp)
• Instead of Fresh Parsley: Cilantro

Equipment Needed

• Large Pot
• Cutting Board
• Chef's Knife
• Colander
• Small Bowl (optional)
• Large Skillet
• Wooden Spoon or Spatula
• Measuring Spoons
• Zester or Microplane (optional)
• Garlic Press (optional)
• Serving Plate (optional)

Critical Steps — Do Not Skip

• 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.

Chef Tips from the Video

• For extra crunch, toss the potatoes in a little cornflour before frying.
• Use a mix of yellow and purple baby potatoes for a colorful presentation.
• A pinch of smoked paprika adds a subtle smoky depth without altering the lemon‑chili balance.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days; reheat in a skillet to regain crispness.

Freezer: Not recommended; texture of potatoes deteriorates after freezing.

Room temperature: Can sit at room temperature for up to 1 hour, but will lose crispness.

Make-Ahead Tips

• Boil the potatoes a few hours ahead, let them cool, and refrigerate; fry them just before serving.
• Lemon zest and juice can be prepared in advance and stored in the fridge for up to 24 hours.