Peruvian Style Potatoes With Garlic Chili Sauce Recipe
Summary
Preparation Time15 MinCooking Time40 Min
Ready In55 MinDifficulty LevelEasy
Health IndexAverageServings12
Main IngredientGarlic
Ingredients
| 4 pounds small new potatoes, quartered | ||
| 1 large onion, cut into small dice | ||
| Garlic | 15 Clove (5gm), finely chopped | |
| 4 jalapeno peppers, stemmed and coarsely chopped | ||
| Ground coriander | 1 Tablespoon | |
| 2 teaspoons each ground cumin and fennel seed | ||
| 1/2 pound green beans, trimmed and cut into 1-inch pieces | ||
| Olive oil | 1/3 Cup (16 tbs) | |
| Heavy cream | 2 Cup (16 tbs) | |
| 1/3 pound queso fresco or mild feta cheese, for garnish | ||
| 2 hard-boiled eggs, peeled and coarsely chopped, for garnish | ||
| Chopped cilantro | 1/2 Cup (16 tbs), garnish | |
Directions
Cook the potatoes in a large pot of salted boiling water for 20 minutes or until tender.
Drain well and place in a large, ovenproof bowl.
Keep warm in a 325° F oven while preparing the remaining ingredients.
Meanwhile, in a very large saute pan, saute the onion, garlic, jalapeno peppers, spices, and green beans in the olive oil over moderately high heat for 10 minutes, stirring frequently.
Add the cream and cook over high heat, stirring constantly to prevent the cream from boiling over.
Cook for 3 to 4 minutes or until the cream is thick enough to coat the back of a spoon.
Add the cream mixture to the potatoes and mix gently.
Transfer the potato-cream mixture to a serving bowl.
Serve hot, garnished with the cheese, eggs, and cilantro.
Drain well and place in a large, ovenproof bowl.
Keep warm in a 325° F oven while preparing the remaining ingredients.
Meanwhile, in a very large saute pan, saute the onion, garlic, jalapeno peppers, spices, and green beans in the olive oil over moderately high heat for 10 minutes, stirring frequently.
Add the cream and cook over high heat, stirring constantly to prevent the cream from boiling over.
Cook for 3 to 4 minutes or until the cream is thick enough to coat the back of a spoon.
Add the cream mixture to the potatoes and mix gently.
Transfer the potato-cream mixture to a serving bowl.
Serve hot, garnished with the cheese, eggs, and cilantro.
Chef
