Embark on a culinary journey to the heart of Peruvian cuisine with our enticing Peruvian Potatoes with Avocado Dip recipe. This delightful dish is a harmonious blend of flavors and textures, featuring perfectly roasted potatoes enveloped in a creamy, tangy avocado dip. The potatoes, imbued with a subtle smoky aroma, provide a satisfying crunch, while the avocado dip, enriched with fresh cilantro, lime juice, and a hint of garlic, offers a luscious, velvety counterpoint. As you savor each bite, the vibrant flavors dance on your palate, leaving you craving more. Our article also presents two additional delectable recipes: Aji Verde, a versatile Peruvian green sauce brimming with fresh herbs and a spicy kick, and Causa Rellena, a layered potato casserole filled with a flavorful chicken and vegetable filling. These recipes, deeply rooted in Peruvian culinary traditions, offer a glimpse into the country's rich gastronomic heritage.
Check out the recipes below so you can choose the best recipe for yourself!
PERUVIAN POTATOES WITH SPICY CREAM SAUCE (PAPAS A LA HUANCAINA)
Steps:
- Place the potatoes in a large pot and cover with water. Bring to a boil over medium-high heat. Cook for 30 minutes or until a paring knife slides into the potatoes without any resistance. Drain the potatoes and let them cool slightly. Slice the potatoes into 1/2-inch rounds and set aside.
- Combine the cheese, evaporated milk, oil, chile, garlic, and the lime juice in a blender and puree until smooth. The sauce should be creamy and pourable. If the sauce is too thick, add water, 1 tablespoon at a time, until the sauce is thinned out.
- Arrange the lettuce leaves on a platter and top with the sliced potatoes. Pour the sauce over the potatoes. Garnish with slices of hard boiled egg and olives. Garnish with chopped parsley. Serve chilled or at room temperature.
ROASTED PERUVIAN POTATOES
This is an Aaron Sanchez/Food Network recipe. Purple potatoes are so beautiful, but if you can't find them -- you can substitute another small potato.
Provided by DailyInspiration
Categories Potato
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F. Halve the potatoes and place them in a bowl. Cover them with water if you cut them ahead of time.
- In another bowl, mix olive oil, garlic, oregano, salt and pepper. Mix well. Drain potatoes well and add them to the oil mixture. Toss with olive oil mixture. Spread the potatoes on a sheet pan. Roast for 30 minutes until potatoes are tender. Sprinkle with cilantro and serve.
ROASTED PERUVIAN POTATOES
Provided by Aarón Sánchez
Categories side-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F.
- Halve the potatoes and place them in a bowl. Cover them with water if you cut them ahead of time.
- In another bowl, mix olive oil, oregano, garlic, salt, and pepper. Mix well. Drain potatoes well and add them to the oil mixture. Toss with olive oil mixture. Spread the potatoes on a sheet pan. Roast for 30 minutes until potatoes are tender. Sprinkle with cilantro and serve.
PAPA A LA HUANCAINA (HUANCAYO-STYLE POTATOES)
This means Huancainan-style potato and comes from Huancayo, Peru. It's an easy-to-make dish of sliced potatoes with a special sauce.
Provided by marco
Categories World Cuisine Recipes Latin American South American Peruvian
Time 55m
Yield 8
Number Of Ingredients 14
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and set aside to cool slightly.
- Heat olive oil in a skillet over medium heat. Cook onion until tender, about 10 minutes.
- Bring a small saucepan of water to a boil. Boil chile peppers until soft, about 5 minutes. Run chiles under cold water to cool until cool enough to handle; remove and discard skins.
- Blend onion, chile peppers, cheese, vegetable oil, garlic, salt, and pepper in a blender until smooth. Stream evaporated milk into the blended mixture while continuing to blend until a creamy sauce is achieved.
- Arrange 1 lettuce leaf onto each of 8 plates. Halve potatoes and arrange 3 halves onto each lettuce leaf. Drizzle creamy sauce over the potatoes. Top each with an egg half and two black olive halves.
Nutrition Facts : Calories 586.1 calories, Carbohydrate 45.5 g, Cholesterol 189.9 mg, Fat 37.3 g, Fiber 4.2 g, Protein 19.9 g, SaturatedFat 18.2 g, Sodium 927.1 mg, Sugar 4.5 g
Tips:
- To save time, you can use pre-cooked potatoes. Just heat them through in a pan with some oil before assembling the dish.
- If you don't have any avocado oil, you can use olive oil instead.
- Feel free to add other vegetables to the dish, such as chopped red onion, bell pepper, or corn.
- For a vegetarian version of the dish, omit the chicken and add more vegetables.
- Serve the potatoes with your favorite dipping sauce, such as salsa, guacamole, or sour cream.
Conclusion:
This Peruvian Potatoes with Avocado Dip is a delicious and easy-to-make dish that is perfect for any occasion. The potatoes are crispy on the outside and fluffy on the inside, and the avocado dip is creamy and flavorful. This dish is sure to be a hit with everyone who tries it.
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