laura martinez

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laura martinez

Endiabladas potatoes

Name: Endiabladas potatoes
Prep time: 10 min
Cook time: 10 min
Yield: 6
Cuisine: Mexicana
Ingredients: 1 kilo cambray potato; 50 grams butter; 2 tablespoons parsley, dry or fresh; 2 tablespoons guajillo chili, in flakes or pepperoncini; 1 tablespoon chicken bouillon; salt, to taste

5 mins

Low

3.5

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laura martinez

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This recipe loves at home and is very good for when you have unexpected visits because they are super fast and cheap. They work for me for fut games or boxing matches, you'll see that they get you out of trouble.

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Ingredients

6 portions

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1 kilo cambray potato
50 grams butter
2 tablespoons parsley, dry or fresh
2 tablespoons guajillo chili, in flakes or pepperoncini
1 tablespoon chicken bouillon
salt, to taste

Preparation

Cook the potatoes in the express pot for 3 minutes and stop cooking in cold water so that they are firm, remove the water and store them.

In a wok the butter is melted, the parsley is added (if it is fresh it is left to cool for 1 min) if it is dry they should be incorporated along with the dried chili flakes since if it burns it gives a bitter taste.

Potatoes are added with everything and skin to sauté them in the butter mixture, let the flavors be incorporated.

They add the chicken powder consommé and the salt only fry for 1 more min and ready.