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Papas Endiabladas
Spicy Mexican-style baby potatoes cooked until golden and tossed in a smoky, tangy chile‑lime sauce. Perfect as a snack (botana) or side dish for 3 people.
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Critical Success Points
- • Do not over‑cook the potatoes in the first boil – they should be about three‑quarters done so they stay intact during frying
- • Blend the sauce and add it directly to the pan without straining – this keeps the texture rustic
- • Maintain medium heat when frying to achieve a golden crust without burning the butter
Safety Warnings
- • Hot oil and melted butter can cause burns – keep a lid nearby
- • Boiling water can splash – handle the pot with oven mitts
- • Allow the blended sauce to cool slightly before blending to avoid pressure build‑up in the blender
- • Use a sharp knife carefully when cutting potatoes
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