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Devil's Potatoes





5 unit


2 spoons

Extra virgin olive oil

2 spoons


2 stems


3 spoons

Cayenne pepper

2 teaspoons

Smoked paprika

20 grams

Balsamic vinegar

1 teaspoon

Black pepper

to taste

Iodized salt

to taste

Red spring onions

1 unit

first courses from Chile

Devil's Potatoes

Devil's Potatoes

vegan high in fiber source of C vitamins high in potassium

ready in

1 hour


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Spanish with google translate

Devil's Potatoes

A good alternative of accompaniment for the winter dinners on Sunday

Devil's Potatoes step 1

step 1

Boil the potatoes cut in 4 parts in salt water. While the potatoes are cooked, in a bowl mix the mustard (preferably granulated), cayenne, paprika, oil, balsamico aceto, pepper to taste and salt and stir

Devil's Potatoes step 2

step 2

Chop the celery, onion and parsley and reserve. Once the potatoes are boiled, strain and immediately add (warm) to the mustard mixture

Devil's Potatoes step 3

step 3

Add the remaining vegetables and stir. Wait 10 minutes until the potatoes have absorbed the sauce and serve with your favorite accompaniment

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