Ajiaco De Papas Peruvian Cheesy Potatoes Recipes

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ROASTED PERUVIAN POTATOES



Roasted Peruvian Potatoes image

Provided by Aarón Sánchez

Categories     side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 6

2 pounds Peruvian purple potatoes, scrubbed
1/2 cup extra-virgin olive oil
1 tablespoon Mexican oregano
1 tablespoon minced garlic
Salt and freshly ground black pepper
1 tablespoon cilantro

Steps:

  • Preheat oven to 400 degrees F.
  • Halve the potatoes and place them in a bowl. Cover them with water if you cut them ahead of time.
  • In another bowl, mix olive oil, oregano, garlic, salt, and pepper. Mix well. Drain potatoes well and add them to the oil mixture. Toss with olive oil mixture. Spread the potatoes on a sheet pan. Roast for 30 minutes until potatoes are tender. Sprinkle with cilantro and serve.

PERUVIAN PAPAS A LA HUANCAíNA (POTATOES WITH CHEESE)



Peruvian Papas a La Huancaína (Potatoes With Cheese) image

Papas a la huancaína (potatoes with cheese) is a popular meal during Carnival. From FoodinPeru.com

Provided by kitty.rock

Categories     Potato

Time 1h

Yield 1/2 cup servings, 6-8 serving(s)

Number Of Ingredients 10

1/4 cup lemon juice
1/8 teaspoon ground red pepper (or more, to taste)
salt, to taste
1 onion, thinly sliced
2 tablespoons vegetable oil
3 cups monterey jack cheese or 3 cups swiss cheese, shredded
1/2 teaspoon turmeric
1 1/2 cups heavy cream
6 potatoes, drained, peeled, and quartered
1 -2 hard-boiled egg, for garnish

Steps:

  • Scrub the potatoes, place them in a saucepan, cover with water, and boil until tender (about 20 minutes). Drain, allow the potatoes to cool. Peel them, cut them into quarters, and set aside.
  • In a small mixing bowl, combine the lemon juice, red pepper, and salt. Add onion slices and coat them with the mixture. Stir well and set aside.
  • Heat oil in a large skillet over low heat.
  • Add cheese, turmeric, and heavy cream. Stirring constantly, continue cooking over low heat until cheese melts and mixture is smooth.
  • Add the cooked potatoes and gently stir to heat through, about 5 minutes. Do not allow mixture to boil, or it will curdle.
  • Transfer to a serving bowl and garnish with hard-boiled eggs.
  • Sprinkle onion mixture over the potatoes. Serve immediately while potatoes are hot.

PAPA A LA HUANCAINA (POTATOES HUANCAYO-STYLE)



Papa a la Huancaina (Potatoes Huancayo-Style) image

Papa a la Huancaína is a Peruvian potato and egg dish - I love this recipe.

Provided by Rob

Time 1h

Yield 4

Number Of Ingredients 12

8 medium potatoes
1 cup crumbled queso fresco
1 cup evaporated milk
2 tablespoons minced jalapeno pepper, or to taste
½ teaspoon ground turmeric
4 crackers saltine crackers, or as needed
2 tablespoons vegetable oil
salt and freshly ground black pepper to taste
10 leaves lettuce
4 large hard-boiled eggs, quartered
2 tablespoons olives
2 medium tomatoes, cut into wedges

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool. Peel potatoes and cut in half lengthwise.
  • Combine queso fresco, evaporated milk, jalapeno pepper, and turmeric in a food processor and puree until smooth. Keep the processor running and add crackers, 1 at a time, to thicken the sauce. Drizzle in oil while processing. Adjust consistency of sauce by either adding more crackers (if the sauce is too thin) or thinning it out with milk, if sauce is too thick. Season with salt and pepper.
  • Line a serving platter with lettuce leaves and distribute potatoes on top. Spoon cheese sauce over the potatoes and garnish with quartered eggs and tomato wedges. Sprinkle olives over potatoes and serve cold or at room temperature.

Nutrition Facts : Calories 673.8 calories, Carbohydrate 90.5 g, Cholesterol 250.2 mg, Fat 23.4 g, Fiber 10.8 g, Protein 27.8 g, SaturatedFat 9 g, Sodium 314.1 mg, Sugar 12.1 g

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