Spicy Papas a la Diabla with Chile de Árbol (Chili-Lime Baby Potatoes)
Mariana OrtegaDid you know the average American eats around 140 pounds of potatoes each year? It makes perfect sense — potatoes are delicious, affordable, and incredibly versatile. From crispy fries and hash browns to roasted potatoes and potato wedges, this humble veggie continues to win over kitchens around the world.
But potatoes aren’t just tasty — they’re also one of the most environmentally friendly vegetables. Easy to grow and requiring minimal fertilizers or chemicals, they’re a feel-good carb we can all get behind.
That’s exactly why I wanted to create a recipe that celebrates this pantry staple in the most flavorful way possible. These Papas a la Diabla, or Spicy Chili-Lime Baby Potatoes, are tossed in a fiery, zesty sauce made with one of my favorite Mexican ingredients: Rico Rico Árbol Dried Chiles. The result? A bold, addictive side dish or appetizer that delivers serious heat and irresistible flavor.
Whether you're hosting a party or looking to elevate your weeknight dinner, this easy Papas a la Diabla recipe is guaranteed to spice things up — because honestly, no one can eat just one.
