Botana de Papas Locas

Ingredients

• 1 lb (450 g) very small new potatoes, whole
• Salt, to taste
• ¼ cup (63 ml) mild vinegar
• ¼ cup (63 ml) olive oil
• 2 medium white onions, thinly sliced
• 2 tsp powdered chile de árbol or pulla
• 3 tbsp fresh lime juice

Method

1. 1
   Bring a pot of water to a boil. Salt generously and add the vinegar. Add the potatoes whole and cook until just tender when pierced, about 20 minutes. Drain and pat dry.
2. 2
   Heat the olive oil in a heavy skillet over medium-high heat (around 190°C / 375°F). Add the potatoes and fry, turning occasionally, until lightly browned on the exterior, about 5 minutes.
3. 3
   Add the sliced onions and chile powder. Fry for another 5 minutes, stirring frequently to prevent the chile from scorching.
4. 4
   Remove from the heat, add the lime juice, toss to coat, and serve immediately while warm, with toothpicks alongside.