This recipe is a hit at home and is great for unexpected guests since they are super quick and economical. They work well for soccer games or boxing matches; you'll see they get you out of any pinch.
2 tablespoons guajillo chile, in flakes or pepperoncini
1 tablespoon granulated chicken bouillon
salt , to taste
Preparation
5 mins
5 mins
Low
Cook the potatoes in a pressure cooker for 3 minutes and stop the cooking in cold water to keep them firm, drain the water and set aside.
In a wok, melt the butter, add the parsley (if fresh, let it fry for 1 minute); if dry, it should be added along with the dried chili flakes, as burning it will give a bitter taste.
Add the potatoes with the skin on to sauté in the butter mixture, allowing the flavors to meld.
Add the chicken bouillon powder and salt, fry for just 1 more minute, and that's it.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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