- 15 cambray potatoes
- 4 garlic cloves
- 1 cup butter
- ½ cup olive oil
- 30 japanese chili pepper
- 2 cups water
- garlic and salt to taste
- Poke potatoes using a fork and set aside.
- Blend the chiles, garlic, and water to a smooth paste and set aside.
- In a saucepan, melt butter, add oil and potatoes, season with garlic and salt. Stir well, cover and cook for fifteen minutes over medium heat.
- Add the blended chile marinade, stir very well and reduce heat; simmer for 20 minutes or until potatoes are cooked. Serve hot as an appetizer.