Peruvian Potatoes Recipe
Ingredients
| 10 medium-sized potatoes | ||
| Oil | 4 Ounce | |
| 5 thick slices stale bread | ||
| Onions | 2 | |
| 1 teaspoon cayenne pepper or Tabasco sauce | ||
| Tomato puree | 2 Tablespoon | |
| Salt | 1 1/2 Teaspoon | |
| Gruyere cheese | 5 Tablespoon, grated | |
Directions
Wash 10 medium-sized potatoes.
Cook in their jackets.
Skin and cut into largish cubes.
Soak 5 thick slices stale bread, crusts removed, for 5 minutes.
Squeeze out all the water and crumble.
In a large saucepan heat 4 oz. oil.
Fry breadcrumbs in the hot oil until crisp and reserve the oil.
Remove with a perforated spoon to absorbent paper.
When excess grease is absorbed, store in a bowl until next day.
Peel and slice crosswise into thin slices 2 onions.
Fry in the hot oil in which the crumbs were cooked, until golden brown.
Stir in scant teaspoon cayenne pepper or Tabasco sauce and 2 tablespoons tomato puree, mix well.
Add the potatoes, sprinkle with 1 1/2 teaspoons salt, stir carefully so that the potatoes do not break.
When they are all well coated with the mixture store in a cool place until next day.
Cook in their jackets.
Skin and cut into largish cubes.
Soak 5 thick slices stale bread, crusts removed, for 5 minutes.
Squeeze out all the water and crumble.
In a large saucepan heat 4 oz. oil.
Fry breadcrumbs in the hot oil until crisp and reserve the oil.
Remove with a perforated spoon to absorbent paper.
When excess grease is absorbed, store in a bowl until next day.
Peel and slice crosswise into thin slices 2 onions.
Fry in the hot oil in which the crumbs were cooked, until golden brown.
Stir in scant teaspoon cayenne pepper or Tabasco sauce and 2 tablespoons tomato puree, mix well.
Add the potatoes, sprinkle with 1 1/2 teaspoons salt, stir carefully so that the potatoes do not break.
When they are all well coated with the mixture store in a cool place until next day.
Chef
