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Chambray potatoes with Chile de Árbol and lime

When entertaining friends in Mexico, snacks are always offered to please the crowd. These are served in small portions with a cold beer or cocktail. The ingredients vary according to the occasion and the season. Today we would like to share our recipe for Cambay potatoes with Chilli de Árbol, which are perfect for a casual BBQ. And the best part is that they are delicious not only as a starter, but also as a side dish. We invite you to try them at your next get-together.


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.

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