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Peruvian Style Potatoes With Garlic Chili Sauce Recipe
|Small new potatoes||4 Pound, quartered|
|Onion||1 Large, cut into small dice|
|Garlic||15 Clove (75 gm), finely chopped|
|Jalapeno peppers||4 , stemmed and coarsely chopped|
|Ground coriander||1 Tablespoon|
|Ground cumin||2 Teaspoon|
|Ground fennel seed||2 Teaspoon|
|Green beans||1⁄2 Pound, trimmed and cut into 1-inch pieces|
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Heavy cream||2 Cup (32 tbs)|
|Queso fresco/Mild feta cheese||1⁄3 Pound (For Garnish)|
|Hard boiled eggs||2 , peeled and coarsely chopped (For Garnish)|
|Chopped cilantro||1⁄2 Cup (8 tbs) (For Garnish)|
Calories 322 Calories from Fat 219
% Daily Value*
Total Fat 25 g38.5%
Saturated Fat 12.2 g60.8%
Trans Fat 0 g
Cholesterol 101.8 mg
Sodium 395.9 mg16.5%
Total Carbohydrates 18 g6.1%
Dietary Fiber 3.7 g15%
Sugars 1.8 g
Protein 7 g13.7%
Vitamin A 18% Vitamin C 22.9%
Calcium 15.4% Iron 6.8%
*Based on a 2000 Calorie diet
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.