Clay's Kitchen : Potato Recipes

Potato Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Papas A La Arequipena (Peruvian) - The Ballroom, Nyc

This is a great recipe! I've made it several times.

4 chiles anchos
2 tablespoons achiote Oil
6 medium Idaho potatos
1 lemon or lime juice
1 cup olive oil
8 lettuce leaves
1 garlic clove
¼ cup cilantro
2 chiles jalapeño
2 eggs, hard-boiled
1 tablespoon Salt
2 corn ears
1 ¼ cup walnut pieces
½ cup black olives (Calamata type)
½ pound feta cheese

Remove the stems from the chiles ancho and shake out the seeds. Roast each pepper until toasted. Soak the peppers in warm water for approximately 20 minutes. Boil potatoes in their skins until tender, approximately 20 to 30 minutes. In a food processor, put half the olive oil with the garlic, jalapeños, salt, and anchos (reserve the liquid from the anchos). With the motor running, add half the walnuts with enough of the reserve pepper liquid to make a smooth purée. Add remaining oil, half the cheese, and blend again. Chop remaining walnuts coarsely and crumble remaining cheese. Combine with the purée, add black pepper, and season to taste. Peel potatoes and put them through a ricer. Add the achiote oil, lemon juice, and whip into a smooth purée. Place lettuce leaves on a serving platter, mound the potatoes in the center and pour the sauce over the top. Sprinkle with coriander, and surround with sliced eggs corn (sliced vertically) and olives.

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