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Peruvian Potatoes Recipe
|Stale bread slices||5 (Thick Slices)|
|Cayenne pepper/Tobasco sauce||1 Teaspoon|
|Tomato puree||2 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
|Grated gruyere cheese||5 Tablespoon|
Serving size: Complete recipe
Calories 3103 Calories from Fat 1286
% Daily Value*
Total Fat 145 g223.5%
Saturated Fat 31.5 g157.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 3761.9 mg156.7%
Total Carbohydrates 412 g137.4%
Dietary Fiber 48 g192.1%
Sugars 28.1 g
Protein 69 g137.6%
Vitamin A 45.5% Vitamin C 613.5%
Calcium 38.3% Iron 103.8%
*Based on a 2000 Calorie diet
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.