Mexican Potatoes (Papas A La Diabla)

These Mexican Potatoes are the perfect appetizer at a party or served as a side dish with any meal. Also known as Papas A La Diabla, they’re spicy, citrusy and so addicting!

This recipe is gluten free, vegetarian with an option to make it vegan.

Spicy Potatoes on two white plates garnished with cilantro.

🌶 Papas A La Diabla

Are you ready for an authentic Mexican potatoes recipe? Then this one’s for you! These Papas A La Diabla are boiled (or steamed) small potatoes, then tossed in a warm, tangy-spicy and garlicky sauce.

The result? utterly addictive potatoes!

Why you’ll love this recipe

  • Quick recipe – The entire process takes less than 30 minutes!
  • They’re the perfect side dish
  • Make as much as you want! – You can easily double the quantity.
  • So flavorful! The combination of the lime juice, garlic & spices make the flavor out of this world!
  • These are cooked on the stovetop. No need to heat up the oven!

Let me show you with step by step images how easy it is to make these amazing Spicy Potatoes. You, your friends & family will love them!

Spicy Potatoes on a white oval plate garnished with cilantro.

🥔 More Mexican recipes with potatoes

Spring, Summer, Winter, Fall…there isn’t a bad time to cook with potatoes! They are so versatile to cook with, they are healthy plus delicious! Check these other Mexican dishes where the potatoes are the star or help the main character 🙂

Ingredients

  • Papas cambray (the small yellow potatoes). Alternative, you can use russet potatoes cut into smaller pieces, yukon golds or red potatoes. The key is to have all pieces about the same size.
  • Chiles de arbol stem removed but keep the seeds (see note below on how to control the spiciness).
  • Garlic cloves
  • Fresh lime juice (about 4 large lime or 8 smaller ones)
  • Chicken bullion powder or better than bouillon no chicken base
  • Black pepper and kosher salt
  • Olive oil
  • Butter (use plant based butter for the vegan version of this dish)
  • Fresh cilantro

Spicy level: for a medium-hot sauce, use 8 to 10 chiles. For a medium sauce, use 5 chile de arbol peppers and add 1 guajillo pepper.

***Find the complete recipe with measurements below.

Ingredients on bowls: small yellow potatoes, lime juice, butter, cilantro, oil, garlic, chile de arbol peppers.
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How To Make Mexican Potatoes (step by step)

  • Wash & scrub the potatoes very well to remove dirt.
  • In a medium pot, add the water, salt and potatoes. Bring to a boil then lower to medium heat and cover pot with a lid. Cook for about 10 minutes and drain water.
Small yellow potatoes covered in water in a saucepan.

Optional: After boiling the potatoes, cut the larger ones in half or just saute as is. 

Don’t over boil the potatoes as we want to finish the cooking process at the end when cooking them with the salsa. 

Make the sauce while the potatoes are cooking:

  • In a blender, add the garlic, chile de arbol peppers, lemon juice, bullion and black pepper. Blend well until it has a salsa consistency. Blend until there are no big chunks of garlic and chiles. About 1 to 2 minutes. Set aside.
Ingredients Icon Graphic.

Top tip! Double the ingredients for the sauce to have extra for another time. It makes an awesome dipping sauce!

Saute The Potatoes

  • Heat a large skillet over medium-high heat. Add the olive oil and butter then the potatoes *(see note below). Make sure they brown on all sides.
White small potatoes gettin crispy inside a white skillet.

Keep stirring so that potatoes don’t get stuck at the bottom. When they start to get crispy, add the chile sauce and stir to incorporate all ingredients well.

By now your kitchen is smelling amazing!

Spicy Potatoes in a white pan.
  • Cook for about 2 to 3 minutes until most of the sauce is absorbed and the potatoes are tender.
  • Sprinkle with cilantro.

Are Mexican potatoes healthy?

Even though white potatoes contain a lot of starch, that doesn’t make them unhealthy. It just means you might want to limit how much you eat. This recipe contains very little oil to keep them lower in fat since it’s not really needed. The flavor comes from the delicious Mexican spicy sauce.

Small white potatoes inside a white skillet.

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How to Store Leftovers

  • Fridge: Let your potatoes cool completely. Use an airtight container or a heavy duty storage bag. Store in the refrigerator for up to 5 days.
  • Reheat: Reheat in microwave for about 1 to 2 minutes. Warming them up on the stove will cause the sauce to burn fast.
  • These Mexican potatoes can be served hot or cold.

FAQ

What are Papas Cambray?

Papas Cambray are called New Potatoes or Baby Potatoes in English. They’re easy to find and have so much flavor!

How many potatoes should I make for a party?

Make about 5 to 6 ounces per person (about 165 grams) for cambray, new or baby potatoes.

Papas a la diabla on a white oval plate.
Crispy potatoes covered in a spicy, garlicky and citrusy sauce. So good!
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MORE delicious…

Side Dishes Recipes

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Print Recipe:

Close up image of papas a la diabla on a white oval plate.

Spicy Potatoes

Servings 8 servings
Ana Frias
4.80 from 5 votes
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
These Papas A La Diabla are the perfect appetizer at a party or served as a side dish with any meal. The potatoes are spicy, citrusy and so addicting! 
8 servings

Ingredients
  

  • 2 lbs papas cambray (small yellow potatoes) peel on
  • 6 cups water
  • 2 Tsp kosher salt
  • 12 to 16 chiles de arbol (see note #1 below) stem removed but keep the seeds
  • 4 medium garlic cloves (or 1 large one)
  • 8 Tbsp fresh lime juice (about 4 large lime or 8 smaller ones)
  • 1 tsp better than bouillon no chicken base (or 1 tsp chicken bullion powder) optional
  • 1 tsp black pepper or more to taste
  • 2 Tbsp olive oil
  • 2 Tbsp butter (plant based butter will work perfectly)
  • 4 Tbsp chopped cilantro or more to taste optional
  • 1 ½ Tbsp kosher salt

Instructions
 

  • Wash & scrub the potatoes very well to remove dirt.
  • In a medium pot, add the water, salt and potatoes. Bring to a boil then lower to medium heat and cover pot with a lid. Cook for about 10 minutes and drain water.
  • Note: if you have different size potatoes, check the smaller ones at the 8 minute point (after boiling) and pierce with a knife to see if they're starting to get soft inside. Remove from heat when they're ready. (see note #2 below)

Make the sauce while the potatoes are cooking

  • In a blender, add the garlic, chile de arbol peppers, lemon juice, bullion and black pepper. Blend well until it has a salsa consistency. Blend until there are no big chunks of garlic and chiles. About 1 to 2 minutes. Set aside.

Saute The Potatoes

  • Heat a large skillet over medium-high heat. Add the olive oil and butter then the potatoes (see note #3 below). Make sure they brown on all sides.
  • Keep stirring so that potatoes don't get stuck at the bottom. When they start to get crispy, add the chile sauce and mix to incorporate all ingredients well.
  • Cook for about 2 to 3 minutes until most of the sauce is absorbed.
  • Sprinkle with cilantro. They can be served hot or cold.

*Ana’s Notes:

#1 Spicy level: for a medium-hot sauce, use 8 to 10 chiles. For a medium sauce, use 5 chile de arbol peppers and add 1 guajillo pepper. 
#2 Don’t over boil the potatoes as we want to finish the cooking process at the end when cooking them with the salsa. 
#3 Optional: After boiling the potatoes, cut the larger ones in half or just saute as is. 
 

ADD YOUR OWN PRIVATE NOTES

Whenever you come back to this recipe, you’ll be able to see your notes.

NUTRITION

Serving: 4oz | Calories: 252kcal | Carbohydrates: 36g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 8mg | Sodium: 1734mg | Potassium: 10mg | Fiber: 2g | Sugar: 3g

The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.

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Close up image of papas a la diabla on a white oval plate.

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Recipe Rating




6 Comments

  1. 5 stars
    Just looking at these spicy potatoes is making my mouth water. I can’t wait to try these and I just know they’ll be muy delish.

  2. 5 stars
    These spicy potatoes are so delicious, Ana! I love seeing another recipe with chiles de arbol. It’s a comforting and flavorful side dish that’s easily made vegan; thank you for sharing this recipe!