Papitas con chile are Mexican spicy potatoes made with a spicy chile sauce that combines garlic cloves, chili peppers, and lime juice. This recipe is super easy to make and can be served as an appetizer or side dish.
Wash the cambray baby potatoes thoroughly under cold water and then place them in a medium pot.
Cover the potatoes with water, add one tablespoon of salt, and mix to dissolve.
Place the pot over medium-high heat and bring to a boil. Cook potatoes for 10 minutes or until softened but not completely cooked.
Drain well and pat dry them with a kitchen towel to remove excess moisture.
Place arbol chiles in a blender along with garlic cloves, vegetable broth, lime juice, and ½ cup of water. Blend for 1 minute at high speed to make the sauce.
Heat the olive oil in a large frying pan over medium heat. Add potatoes and saute until lightly crispy.
Pour the spicy chili sauce and mix well to coat the potatoes on all sides.
Season with salt and pepper and cook over high heat until the sauce has thickened and the potatoes are nicely cooked through.
Place on a serving platter and sprinkle with chopped cilantro. Enjoy!
Notes
Parboiling the potatoes for 5-7 minutes before frying can help ensure they cook evenly and become tender in the sauce.
Make sure to drain the potatoes well and pat dry them with a kitchen towel before frying to avoid hot oil splatters.
After blending the salsa, you can strain it through a fine-mesh sieve to remove any seeds or skins that didn’t blend thoroughly. This step will give you a smoother sauce.