Best 2 Roasted Peruvian Potatoes Recipes
Discover the tantalizing flavors of Peruvian cuisine with our delightful roasted potatoes, a staple dish that's sure to tantalize your taste buds. Get ready to embark on a culinary journey as we unveil two enticing recipes: the classic Peruvian roasted potatoes and the delectable ají amarillo roasted potatoes. Both recipes are brimming with authentic Peruvian flavors and offer a delightful twist on the traditional potato dish. These roasted potatoes, infused with aromatic herbs and spices, are perfect for any occasion, whether it's a casual family dinner or a special gathering. So, put on your apron, gather your ingredients, and let's dive into the vibrant world of Peruvian cuisine!
Here are our top 2 tried and tested recipes!
POLLO A LA BRASA - PERUVIAN ROASTED CHICKEN WITH YELLOW POTATOES
The third Sunday in July is "Pollo a la Brasa Day" in Peru (Día del Pollo a la Brasa). Like pisco and ceviche, pollo a la brass is a very important component of Peru's culinary heritage, though it is a relatively modern dish. (Peru also celebrates Pisco Sour Day in February and National Ceviche Day on June 28). Pollo a la brasa is a delectable roasted chicken flavored with uniquely Peruvian herbs and spices. it has really started to catch on in the United States, so much so that many areas have several competing restaurants. Peruvian roasted chicken is popular for a reason - the unique combination of spices gives the meat exceptional flavor. The dish has an interesting history: it was made famous by a couple of Swiss expats in the 1950's at their restaurant La Granja Azul (which is still a popular Lima restaurant). They designed and patented the mechanical spit that roasts multiple chickens simultaneously (el rotombo). Peruvian roasted chicken always comes with delicious hot pepper sauces. The red sauce typically has quite a kick, but the green sauce and the creamy yellow aji sauce tend to be milder and sweet. The green sauce is typically prepared with queso fresco or mayonnaise and the Andean herb called huacatay, or Peruvian black mint. The creamy yellow sauce is made with aji amarillo chile peppers. Pollo a la brasa always comes with sides - usually thick cut french fries, fried yuca, corn on the cob, and onion salad/relish. Some places offer tortillas and beans and rice, a more Central American touch. For the complete Peruvian experience, wash everything down with an Inca Cola. If your takeout place has desserts, be sure to try them too! Alfajores or tres leches are some of the most popular.
Provided by JackieOhNo
Categories Whole Chicken
Time 13h30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Brine the chicken by soaking the chicken (giblets removed) in salt water for 12 hours in the refrigerator . Remove from salt water and rinse.
- Peel and mash the garlic, and mix it with the vinegar and the vegetable oil. Stir in the chile powder, cumin, paprika, garlic salt, and soy sauce.
- Place the chicken in a ziplock bag, and pour in the marinde. Seal the back and toss to coat the chicken with the marinade.
- Marinate chicken, refrigerated, for 12-24 hours.
- Preheat oven to 375 degrees. Peel the potatoes and cut into small wedges.
- Place the potatoes in a roasting pan. Place the chicken, breast side up, on top of a rack over the potatoes.
- Roast chicken uncovered for 30-45 minutes. If the skin is getting too brown, cover loosely with foil. Flip and stir the potatoes with a spatula. Continue to roast until chicken has an internal temperature of about 165 degrees, about 1 hour and a half total oven time, depending on the size of the chicken. (Read more here about how to roast chicken).
- Remove chicken from oven and let cool for 10-15 minutes before carving.
Nutrition Facts : Calories 1094.3, Fat 67.2, SaturatedFat 17, Cholesterol 243.8, Sodium 546.5, Carbohydrate 56.1, Fiber 8.9, Sugar 4.2, Protein 64
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.
Tips:
- Selecting the Right Potatoes: Choose firm and evenly sized potatoes for even cooking.
- Cutting Potatoes: For best results, cut the potatoes into uniform wedges or cubes.
- Soaking Potatoes: Soaking the potatoes in cold water removes excess starch and results in crispier potatoes.
- Drying Potatoes: Before roasting, thoroughly pat the potatoes dry to ensure a crispy exterior.
- Seasoning Potatoes: Use a combination of salt, pepper, and Peruvian spices like aji panca and cumin for a flavorful dish.
- Tossing Potatoes: Toss the potatoes in oil to evenly coat them and promote even roasting.
- Roasting Temperature: Roast the potatoes at a high temperature (400°F/200°C) to achieve a crispy exterior and tender interior.
- Roasting Time: The roasting time may vary depending on the size and type of potatoes. Regularly check for doneness by piercing with a fork.
- Garnishing Potatoes: For a colorful and flavorful touch, garnish the roasted potatoes with chopped cilantro or parsley.
Conclusion:
Roasted Peruvian potatoes are a delightful and versatile side dish that complements various main courses. By following the tips mentioned above, you can easily prepare these crispy, flavorful potatoes at home. Experiment with different spices and herbs to customize the flavor profile and impress your family and friends with this delicious Peruvian delicacy. Enjoy your homemade roasted potatoes!
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