1 kg chambray potatoes
6 cloves garlic or to taste (could be less if you don’t like garlic that much))
Juice of 9 small limes or lemons (you can use some of both)
10 dried chiles de árbol or 2 teaspoons chile de árbol paste (you can use more of either if you like it spicier)
2 cubes or 2 tablespoons instant broth (chicken or vegetable)
2 Tsp olive oil
300ml water
1. Place garlic cloves, lemon juice, Árbol Chili Paste, instant broth and water in a blender. Grind well. Reserve.
2. After thoroughly washing potatoes, put them in a saucepan and add the previous mixture, rectify seasoning and let them cook, stirring occasionally, until the liquid is consumed.
3. Heat oil in a non-sticking frying pan and sear the potatoes, moving them constantly, until goldbrown and crispy. By doing this the flavor of garlic, chili and lemon intensifies.
4. Serve hot or cold as a hors d'oeuvre, appetizer or side dish.
