Peruvian Peanut Potatoes
serves 2-4
These Papa con Mani come from Gretchen of Canela & Comino, and was the featured recipe of the Root Source Challenge #6. Peanut butter is a precious commodity in Peru, being both expensive and rare so she uses her 8-pound stash sparingly.You can read more about these potatoes at Canela & Comino.
1 pound potatoes
1 small onion, finely diced
2 cloves garlic, minced
1/4 cup aji amarillo paste or other medium-spicy chili paste
1/2 teaspoon salt
1/2 cup peanut butter
1/4 cup evaporated milk
2 hard boiled eggs, halved
prep: 25 minutes
total: 35 minutes
large pot
skillet
skillet
1. Boil whole potatoes in salted water. Drain and cool potatoes. Peel and cube. (These can be prepared a day before.)
2. Sauté onions in a skillet coated with cooking spray until softened. Add garlic and aji amarillo paste, stirring frequently. Add water, a tablespoon at a time, as needed to keep sauce moist.
3. Add cubed potatoes and stir until warmed and coated with sauce. Sprinkle salt over the mixture.
4. Stir together peanut butter and evaporated milk. Pour into the potato mixture, a third at a time, stirring constantly until all ingredients are combined.
5. Serve with hard boiled egg half.
2. Sauté onions in a skillet coated with cooking spray until softened. Add garlic and aji amarillo paste, stirring frequently. Add water, a tablespoon at a time, as needed to keep sauce moist.
3. Add cubed potatoes and stir until warmed and coated with sauce. Sprinkle salt over the mixture.
4. Stir together peanut butter and evaporated milk. Pour into the potato mixture, a third at a time, stirring constantly until all ingredients are combined.
5. Serve with hard boiled egg half.
0
