Go Back Email Link
+ servings
Close up image of papas a la diabla on a white oval plate.

Spicy Potatoes

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! 
Course Appetizer, Side Dish
Cuisine Mexican
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 8 servings
Calories 252kcal
Author Ana Frias


  • 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


  • 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.


#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. 


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