Peruvian Side Dish
Source:Vegetarian Times
Prep Time:30-60 Minutes
Servings:4
Do not peel the blue potatoes. You could use Cubanelle peppers instead of poblano peppers, Monterrey Jack instead of cheddar cheese, and parsley instead of cilantro.
Ingredients:
| 2 | pound | recipe, potatoes (peruvian blue) cubed (large) |
| 5 | tablespoon | olive oil |
| 1/4 | teaspoon | salt |
| 2 | medium | onion (red) chopped |
| 1 | cup | chilies (poblano) |
| 1 | pepper (red) chopped | |
| 1 | pepper (yellow) chopped | |
| 1-2 | tablespoon | garlic minced |
| 3/4 | cup | cheddar cheese grated, optional |
| 3 | tablespoon | lemon juice |
| 1 | cup | peanut (roasted) chopped roughly |
| cilantro minced | ||
| lemon sliced |
Directions:
Place potatoes in large saucepan, add water to cover and bring to boil. Cook until just tender, 10 to 12 minutes, then drain and set aside.
Heat large skillet over medium heat. When hot, add 2 tablespoons olive oil, wait about 10 seconds, then swirl to coat pan. Add half of cooked potatoes, spreading them into single layer. Cook 5 minutes, stirring occasionally.
After 5 minutes, sprinkle in about 1/8 teaspoon salt and turn potatoes over. Spread into single layer again and cook another 5 minutes. Cook 1 to 2 minutes more, then transfer to plate. Repeat procedure with remaining potatoes, using 2 tablespoons oil and another 1/8 teaspoon salt or to taste.
After cooking potatoes, wipe pan with damp paper towel. Return pan to heat and, when hot, add remaining oil. Wait 10 seconds, then swirl to coat pan.
Add onions and sauté over medium heat for 5 to 8 minutes, or until golden. Add chiles, bell peppers and remaining 1/2 teaspoon salt. Continue to cook, stirring often, for another 5 minutes.
Return potatoes to pan with garlic and stir into onion mixture. Cook over medium heat for 2 minutes more. Sprinkle in lemon juice during last few minutes of cooking.
Serve hot or warm, topped with peanuts and minced fresh coriander or parsley. Tuck in lemon wedges alongside.
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