Papas Endiabladas

Ingredients

• 2 pounds Baby Potatoes (Papas Cambray) (washed, unpeeled, halved)
• 1 tablespoon Salt (for boiling water)
• 3 tablespoons Unsalted Butter (cut into pieces, melted)
• 1 tablespoon Vegetable Oil (light oil to keep butter from burning)
• 12 pieces Dried Árbol Chilies (stems removed, optional more for heat)
• 3 pieces Garlic Cloves (peeled)
• 4 pieces Lemons (juiced (about 60 ml))
• 1/2 cup Fresh Cilantro (chopped, plus extra for garnish)
• 1 teaspoon Dried Oregano (crushed)
• 1 teaspoon Paprika (sweet or smoked)
• 1 teaspoon Chipotle Powder (adds smoky heat)
• 1/2 teaspoon Ground Cumin (freshly ground if possible)
• 1/2 teaspoon Ground Black Pepper (freshly ground)
• 1/2 teaspoon Salt (additional) (to season sauce)
• 1 teaspoon Chicken Broth Powder (optional, adds umami)

Instructions

1. Wash the potatoes

   Rinse the baby potatoes under cold water, scrubbing any dirt. Pat dry with a clean towel.

   Time: PT5M

2. Par‑boil the potatoes

   Place the potatoes in a large pot, cover with water, add 1 Tbsp salt, and bring to a boil. Cook until about three‑quarters done (≈ 20 min).

   Time: PT20M

   Temperature: medium‑high heat

3. Drain and halve

   Drain the potatoes in a colander, let steam off for a minute, then cut each potato in half lengthwise (or quarters if you prefer).

   Time: PT5M

4. Prepare the sauce ingredients

   While the potatoes are cooking, juice the lemons, peel the garlic, and measure all dried spices, cilantro, and broth powder.

   Time: PT8M

5. Blend the sauce

   Add the lemon juice, garlic, dried chilies, oregano, paprika, chipotle powder, cumin, black pepper, salt, broth powder, and cilantro to the blender. Blend until smooth.

   Time: PT2M

6. Melt butter and add oil

   Heat the skillet over medium heat, add 3 Tbsp butter and 1 Tbsp oil, stirring until the butter melts and the mixture foams.

   Time: PT2M

   Temperature: medium heat

7. Fry the potatoes

   Add the halved potatoes to the skillet in a single layer. Cook, turning occasionally, until the outsides are golden and slightly crisp (≈ 10 min).

   Time: PT10M

   Temperature: medium heat

8. Add the blended sauce

   Pour the blended chile‑lime sauce over the potatoes. Reduce the heat to medium‑low and simmer, stirring, until the sauce thickens and coats the potatoes (≈ 3 min).

   Time: PT3M

   Temperature: medium‑low heat

9. Finish and serve

   Stir in extra chopped cilantro and a squeeze of fresh lemon if desired. Serve warm or at room temperature.

   Time: PT2M

Nutrition Facts

Calories

400

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

4 g

Ingredient Substitutions

• Instead of Baby Potatoes (Papas Cambray): Yukon Gold potatoes, quartered
• Instead of Salt: Sea salt, Kosher salt
• Instead of Unsalted Butter: Margarine, Olive oil
• Instead of Vegetable Oil: Canola oil, Sunflower oil
• Instead of Dried Árbol Chilies: Dried Guajillo chilies, Dried chipotle
• Instead of Garlic Cloves: Garlic powder (1 tsp)
• Instead of Lemons: Lime juice (2 tbsp)
• Instead of Fresh Cilantro: Parsley
• Instead of Dried Oregano: Mexican oregano
• Instead of Paprika: Smoked paprika
• Instead of Chipotle Powder: Chipotle in adobo (1 tbsp)
• Instead of Ground Cumin: Coriander powder
• Instead of Ground Black Pepper: White pepper
• Instead of Salt (additional): Sea salt
• Instead of Chicken Broth Powder: Vegetable broth powder

Equipment Needed

• Large Pot
• Colander
• Cutting Board
• Chef's Knife
• Large Skillet or Cazuela
• Wooden Spoon or Spatula
• Blender or Food Processor
• Measuring Spoons
• Citrus Juicer (optional) (optional)

Critical Steps — Do Not Skip

• 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

Chef Tips from the Video

• Use a cast‑iron skillet for the best caramelization
• If the sauce begins to stick, deglaze with a tablespoon of water or broth
• Garnish with extra cilantro and a thin lemon slice for visual appeal

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Reheat gently in a skillet.

Freezer: Not recommended – potatoes become mushy after freezing.

Room temperature: Can sit at room temperature for up to 2 hours; keep covered.

Make-Ahead Tips

• The blended sauce can be prepared up to 24 hours ahead and kept refrigerated
• Par‑boiled potatoes can be stored in water in the fridge and finished when ready