Latin American Potatoes with Chile Sauce Recipe

From Dorothy McNett's Recipe Book.

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Latin American Potatoes with Chile Sauce

From Dorothy McNett's recipes at A recipe for a hearty potato dish which makes a great side dish for steak, chicken, or a fish dinner. From Peru and known as Papas a la Huancaina. Serves 4.

2 tablespoons lemon juice
1/2 teaspoon dried red chili
1/2 teaspoon sea salt
freshly ground black pepper
1 medium onion, thinly sliced into rings

4 medium potatoes (Yukon gold, etc.)

1/2 - 1 small red or green chili pepper, seeds removed
1/2 cup coarsely crumbled queso blanco (mozzarella or Munster)
1/3 cup heavy cream
1/2 teaspoon tumeric
2-3 tablespoons olive oil

for garnish:
2 hard cooked eggs, cut lengthwise in half
black olives
1 jalapeno, cut into strips
fresh bibb lettuce

In batter bowl, combine lemon juice, dried chili, salt and pepper. Add the sliced onion, separating into rings. Set aside to marinate. Wash and peel (if desired) the potatoes, and cook until tender. (about 9-12 minutes in microwave with no water added, or in a saucepan of boiling water for about 20 minutes until tender but not falling apart) While potatoes are cooking, make the sauce using a food processor or blender. With the motor running, drop in the chili pepper to chop finely, and then add the cheese, cream, and tumeric. Blend to make it smooth and creamy. In a heavy bottomed 9-10 inch skillet, heat the oil over moderate heat. Pour in the cheese sauce and reduce to low. Cook and stir about 5 minutes, or until sauce thickens. To serve, arrange the potatoes on serving platter. Pour the sauce over. Remove the onion rings from the marinade and arrange the rings over the potatoes along with the strips of fresh pepper. Garnish with eggs, olives, and lettuce leaves.

Recipe created 2013-06-17.

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