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.
In a blender, add the garlic, chile de arbol peppers, lemon juice, bullion and black pepper. Blend well until it has a salsa consistency.
Heat a large skillet over medium-high heat. Add the olive oil and butter then the potatoes. 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 stir to incorporate all ingredients well.
Cook for about 2 to 3 minutes until most of the sauce is absorbed and the potatoes are tender. Sprinkle with cilantro.
They can be served hot or cold. You, your friends & family will love them!