Best 2 Peruvian Potato Mixed Grill Recipes
Embark on a culinary journey to Peru, renowned for its diverse and flavorful cuisine. Among its delectable dishes, the Peruvian Potato Mixed Grill stands out as a vibrant and savory experience. This dish is a delightful combination of grilled meats and vegetables, artfully arranged on a bed of tender, golden-brown potatoes. The meats, marinated in a blend of spices and herbs, are grilled to perfection, offering a symphony of flavors. Chorizo, with its bold and slightly spicy taste, is a prominent player in this dish. Beef heart, known for its rich, iron-like flavor, adds a hearty texture. Chicken and pork, marinated in a zesty blend of citrus and herbs, provide a juicy and succulent contrast. Completing the medley of grilled delights are vegetables such as onions, peppers, and tomatoes, adding a refreshing crunch and sweetness. Each bite of this dish is a harmonious blend of flavors, textures, and colors, sure to tantalize your taste buds.
Here are our top 2 tried and tested recipes!
PERUVIAN POTATO MIXED GRILL
Yet another recipe from Steven Raichlen's "The Barbecue Bible" for the ZWT Event. Here is his intro to the recipe: Where did the universally popular potato originate? There are numerous theories, but the evidence seems to point to Peru. This mountainous country in northern South America is the home of such distinctive potatoes as the purple potato and camote (a type of sweet potato, but not as sweet as ours). In fact, Peru probably grows more different types of potatoes than any other country in the world. The following recipe uses a variety of Peruvian potatoes, which are available at gourmet shops and specialty greengrocers. (The Yukon Gold isn't strictly traditional, but it sure tastes good). The purple potato tastes similar to the North American boiling potato. The camote has a mild, nutty, semisweet flavor reminiscent of roasted chestnuts.
Provided by diner524
Categories Potato
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Place the potatoes in a large pot and add cold water to cover. Bring to a boil over medium heat and cook, uncovered, until tender, about 10 minutes for small potatoes, 20 to 30 minutes for large. Drain the potatoes, then rinse under cold running water to stop the cooking. Peel them with a paring knife and cut lengthwise into 1/2-inch-thick slices.
- Preheat the grill to high.
- Melt the butter, with the garlic and parsley, in a saucepan over high heat. Bring to a sizzle and cook, but do not let the garlic brown. Remove the pan from the heat.
- When ready to cook, preheat a vegetable grate for 5 minutes. Brush the potato slices with the butter mixture and arrange them on the hot grate. Grill, turning with tongs, until golden brown on both sides, 2 to 3 minutes per side. Season the potatoes with salt and pepper as they cook. Serve immediately.
PERUVIAN POTATO MIXED GRILL
Number Of Ingredients 5
Steps:
- 1. Place the potatoes in a large pot and add cold water to cover. Bring to a boil over medium heat and cook, uncovered, until tender, about 10 minutes for small potatoes, 20 to 30 minutes for large. Drain the potatoes, then rinse under cold running water to stop the cooking. Peel them with a paring knife and cut lengthwise into 1/2-inch-thick slices.2. Preheat the grill to high.3. Melt the butter, with the garlic and parsley, in a saucepan over high heat. Bring to a sizzle and cook, but do not let the garlic brown. Remove the pan from the heat.4. When ready to cook, preheat a vegetable grate for 5 minutes. Brush the potato slices with the butter mixture and arrange them on the hot grate. Grill, turning with tongs, until golden brown on both sides, 2 to 3 minutes per side. Season the potatoes with salt and pepper as they cook. Serve immediately.Serves 4 to 6
Nutrition Facts : Nutritional Facts Serves
Tips:
- Choose the right potatoes: Use a variety of potatoes with different textures and flavors, such as Yukon Gold, red potatoes, and fingerling potatoes.
- Cut the potatoes evenly: This will help them cook evenly.
- Soak the potatoes in water: This will help to remove excess starch and prevent them from sticking together.
- Use a hot grill: This will help to create a nice crust on the potatoes.
- Grill the potatoes in batches: This will prevent them from overcrowding the grill and cooking evenly.
- Season the potatoes with a flavorful marinade: This will help to add flavor and moisture to the potatoes.
- Serve the potatoes with your favorite dipping sauce: Such as aji amarillo sauce or chimichurri sauce.
Conclusion:
Peruvian potato mixed grill is a delicious and easy-to-make dish that is perfect for a summer cookout. The combination of grilled potatoes, vegetables, and meat is sure to please everyone at your table. So next time you're looking for a new and exciting way to cook potatoes, give this Peruvian potato mixed grill a try.
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