Servings: 4 / Ready in: 20 mins
Ingredients
- 1 lb Baby potatoes, whole
- ½ cup Mölli Mexico City Cooking Sauce
- 1 cup Water
- 2 Limes, juice only
- 3 tbsp Cooking oil
- 1 tbsp. Salt
Directions
- Pour Mexico City sauce, water and lime juice into a deep medium pot. Bring to a boil, add salt, stir to combine and add the potatoes. Cover and let cook for 15 minutes or until soft and tender. Remove and reserve liquid.
- In a medium sauce pan, heat oil over medium-high heat, add potatoes on one single layer and fry until lightly browned on all sides. Remove to a plate lined with a paper towel. Add salt to taste.
- Serve potatoes on a plate and sprinkle with the reserved sauce. Provecho!