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Itzel Bonilla
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Recipe

Papitas Arriero

15 mins
Low
7
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A snack of potatoes cambray with an incredible flavor that everyone will like, which also works as an excellent garnish.
Learn more about Itzel Bonilla

Ingredients

5 portions
  • 1 kilo cambray potato, boiled
  • 2 teaspoons extra virgin olive oil
  • 2 tablespoons maggi sauce
  • 2 tablespoons English sauce
  • 4 tablespoons buffalo sauce

Preparation

In a large pot or pan, place the olive oil to heat over medium heat and put the potatoes already boiled to sauté, stirring gently regularly to brown all the potatoes.
Once the skin of the chips is golden, add the sauce ingelsa and move the potatoes so that they all bathe in it, until the sauce is reduced.
The buffalo sauce is added and in the same way the potatoes move and let it reduce. To add at the end the maggi room which will be caramelized together with the other two sauces and will give a unique texture and flavor.

PRESENTATION

In a platter these potatoes are served hot or cold, with a small bowl with dip and chopsticks for them to drink. If they are served as garnish, place them next to a red meat and garnish with fresh basil or thyme chopped on top.

TIPS

No salt is added because the sauces already contain a lot, but if you can season with pepper, oregano or fresh thyme and chopped adding them at the end.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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