Mexico's Answer to Boring Spuds: Fiery Guajillo Garlic Potatoes (Papas al Ajillo)
Details
Tender potatoes get a serious flavor upgrade with sizzling garlic and a mild chile kick.
Ingredients
Instructions
Start with the Potatoes
Wash the baby potatoes and place them in a pot with enough cold, salted water to cover them. Bring to a boil and cook for about 15-20 minutes, or until they are tender when pierced with a fork. Drain them well and, once cool enough to handle, cut them in half.
Infuse the Oil
In a large skillet or pan, heat the olive oil and butter over medium heat.. Add the thinly sliced guajillo chiles and the optional chiles de árbol. Sauté for a minute or two until they become fragrant and slightly toast, being careful not to burn them.
Sizzle the Garlic
Add the finely chopped garlic to the pan and cook for another minute until it's fragrant and just beginning to turn golden.. Combine and Fry: Add the halved potatoes to the skillet.. Toss everything together to coat the potatoes in the garlicky, chile-infused oil. Continue to cook, stirring occasionally, for 5-7 minutes, allowing the potatoes to get slightly crispy and golden brown on the edges.
Final Touches
Remove the skillet from the heat. Squeeze the fresh lime juice over the potatoes, add the chopped cilantro or parsley, and season with salt to taste.. Toss one last time to combine all the flavors.
Serve
Serve the Papas al Ajillo hot as a delicious appetizer, snack, or side dish.
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