First, wash the small cambray potatoes very well and then cut them in half or into thirds so that they are all the same size.
Now, add salt and pepper to the potatoes and set them aside while we cut our onion into four parts and separate the layers.
Put plenty of oil in a pot with a lid; I recommend using a large pot where all or at least most of the potatoes can fit. NOTE: the oil should not exceed half the height of the potatoes.
Take a small handful of chilies, wash them, cut them in half, and along with the onion, pour them into the hot oil.
Once you see that the chili is turning a brown color, add the potatoes, cover, and cook over medium heat. Wait until the potatoes are well cooked and turn them over as the bottom side gets golden.
Depending on the number of potatoes, that’s how long they will be on the heat; the goal is for them to dehydrate, which happens when the skin starts to wrinkle.
Once they are dehydrated, take them out and place them on a surface with absorbent paper; do not cover them or they will become soggy.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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