Spicy Chipotle-Style Potatoes (Papitas Cambry Endiabladas)

Ingredients

• 1.5 lb Baby Potatoes (washed, halved if large)
• 1 piece Guajillo Chili (stem removed, seeds removed, rinsed)
• 2 pieces Pua Chili (stem removed, seeds removed, rinsed)
• 4 pieces Arbol Chili (seeds left for extra heat (optional to remove))
• 3 lemons Lemon Juice (freshly squeezed)
• 4 cloves Garlic (peeled; 3 for sauce, 1 for frying)
• 2 Tbsp Vegetable Oil (for blending sauce)
• 2 Tbsp Unsalted Butter (cut into cubes; can substitute with oil)
• 1/2 Tbsp Salt (for boiling potatoes; additional pinch for sauce)
• 1/2 tsp Black Pepper (freshly ground)

Instructions

1. Prepare the Chilies

   Remove stems from the guajillo and pua chilies, cut them open, discard the seeds, and rinse under cold water.

   Time: PT5M

2. Blend the Sauce

   In the blender combine the cleaned chilies, juice of 3 lemons, 3 peeled garlic cloves, 2 Tbsp vegetable oil, a pinch of salt and pepper. Blend on high until the mixture is completely smooth.

   Time: PT5M

3. Boil the Potatoes

   Place the baby potatoes in a large pot, cover with cold water, add 1/2 Tbsp salt, and bring to a boil over high heat. Cook for about 12 minutes until the potatoes are fork‑tender but not falling apart.

   Time: PT12M

   Temperature: boiling

4. Drain and Prep Potatoes

   Drain the potatoes in a colander, let them steam dry for 2 minutes, then poke each potato a few times with a fork so the sauce can soak in.

   Time: PT2M

5. Sauté Potatoes

   Heat the skillet over medium heat, add 2 Tbsp butter (or oil). When melted, add the remaining garlic clove, minced, and sauté for 30 seconds. Add the boiled potatoes and fry, stirring occasionally, for about 5 minutes until golden brown.

   Time: PT5M

   Temperature: medium

6. Combine Sauce and Potatoes

   Pour the blended chili‑lemon sauce over the fried potatoes, toss to coat evenly, and cook for an additional 2 minutes just to heat the sauce through.

   Time: PT2M

   Temperature: medium

7. Serve

   Transfer the spicy potatoes to a serving bowl, garnish with extra lime wedges or chopped cilantro if desired, and enjoy while hot.

   Time: PT0M

Nutrition Facts

Calories

180

Protein

3 g

Carbohydrates

30 g

Fat

5 g

Fiber

3 g

Ingredient Substitutions

• Instead of Baby Potatoes: regular potatoes, cut into bite‑size pieces
• Instead of Guajillo Chili: Ancho chili
• Instead of Pua Chili: Pasilla chili
• Instead of Arbol Chili: Cayenne pepper, crushed
• Instead of Lemon Juice: lime juice
• Instead of Garlic: garlic powder (1 tsp)
• Instead of Vegetable Oil: canola oil, olive oil
• Instead of Unsalted Butter: vegetable oil
• Instead of Salt: sea salt
• Instead of Black Pepper: white pepper

Equipment Needed

• Blender
• Large Pot
• Skillet (preferably cast‑iron)
• Cutting Board
• Chef’s Knife
• Measuring Spoons
• Colander
• Fork
• Wooden Spoon or Spatula

Critical Steps — Do Not Skip

• Removing seeds from the dried chilies to avoid excessive bitterness.
• Blending the sauce until completely smooth for even coating.
• Cooking potatoes just until tender – overcooking makes them mushy.
• Keeping the butter at medium heat to prevent burning.

Chef Tips from the Video

• A cast‑iron skillet gives the best crust on the potatoes.
• Add a pinch of smoked paprika for an extra smoky note.
• Finish with a squeeze of fresh lime and a sprinkle of chopped cilantro for brightness.

Troubleshooting

Storage

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

Freezer: Not recommended; potatoes become watery after freezing.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Blend the chili‑lemon sauce up to 24 hours ahead and refrigerate; bring to room temperature before using.
• Boil the potatoes a day ahead, cool, and store in the fridge. Re‑heat in the skillet before adding sauce.