Chololoy® Spicy Potatoes

Crispy outside, soft inside, and served with cool crema. Totally irresistible.

Ingredients

The potatoes

• 2 tablespoons Chololoy® Original Seasoning
• 17 oz baby potatoes
• 1 tablespoon butter
• A splash of olive oil
• 1 teaspoon salt

The heat

• Chili powder or dried chili, to taste
• Chopped fresh parsley, to taste

To serve

• ¼ cup sour cream or crème fraîche

Preparation

1. Boil: Cook the baby potatoes in salted water for about 15 minutes, until tender inside but not mushy.
2. Drain: Drain well and pat dry with a paper towel so the oil doesn’t splatter.
3. Pan-fry: Heat olive oil and butter in a skillet over low heat. Add the potatoes and Chololoy® Original Seasoning and brown on all sides.
4. Spice it up: Add chili powder or dried chili to the pan if you like some heat.
5. Serve: Top with a dollop of cold sour cream and a sprinkle of fresh parsley.

Mom’s secret: Boiling first, then pan-frying, gets them crispy outside without burning. Chololoy® in the pan gives them that bold flavor.

Great as an appetizer, snack or side dish, with an ice-cold beer.