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.
PERUVIAN PURPLE POTATO DUMPLINGS WITH RAGOUT OF HEIRLOOM TOMATOES AND BASIL
Steps:
- Heat a medium size pan over high heat. Saute the garlic with olive oil and toss the heirloom tomatoes until heated through, approximately 5 minutes. Season with salt and pepper. Toss in 1/4 cup of the fresh basil before serving dish.
- Peel and dice the potatoes and place in a small bowl. Blanch the potatoes lightly in salted water and rinse in ice water to keep the color.
- Mix the cooled, cooked potatoes with the flour, eggs, and roasted garlic. Form mixture into a dough. Roll the dough onto a lightly floured surface, into a snake approximately 1/2-inch thick. Cut into 1/2 inch pieces and using your hands, roll each piece into balls.
- Cook the dumplings in boiling water. Cook for approximately 2 minutes. Using a slotted spoon, remove the dumplings and toss with the Heirloom tomato ragu.
- To serve, add the remaining torn fresh basil, and serve immediately on a large platter.
PURPLE PERUVIAN SMASHED POTATOES
Potatoes get a bad rap as being one big carbo load with little or no nutrition. That's a shame, because it's not true of all varieties, especially not purple Peruvian potatoes. Smashing, as the name suggests, uses muscle to get what you need, instead of lots of butter and milk like typical mashed potatoes. A hand mixer will do, but I prefer my mom's old potato masher from 1953\. As you pulverize all of those inner starches, you'll produce a fluffy texture, a lot of flavor, and, with these potatoes, a gorgeous and unusual color.
Yield serves 4
Number Of Ingredients 6
Steps:
- Pour 4 inches of water into a large saucepan or soup pot. Put a steamer basket in the pot and bring the water to a boil. Put the potatoes into the steamer basket and steam until tender, about 10 minutes.
- Remove the steamer basket and pour out the water. Put the potatoes into the pot, add the broth, and gently warm over low heat. Add 1/2 teaspoon of salt and the olive oil, then smash with a potato masher. Stir in the chives, parsley, and a generous pinch of salt and serve right away.
- Store in an airtight container in the refrigerator for 3 days.
- (per serving)
- Calories: 190
- Total Fat: 10.7g (1.5g saturated, 7.5g monounsaturated)
- Carbohydrates: 24g
- Protein: 2g
- Fiber: 2g
- Sodium: 310mg
PERUVIAN POTATO SALAD
Provided by Florence Fabricant
Categories salads and dressings
Time 1h
Yield 8 servings
Number Of Ingredients 9
Steps:
- Boil the potatoes about 20 minutes, until just tender. Drain, and place on a rack to cool.
- Meanwhile, pour the vinegar into a cup, and add the garlic and crush it into the vinegar with a fork. Allow to steep for 15 minutes.
- When potatoes have cooled, peel and slice 1/2 inch thick. Set aside.
- Remove garlic from vinegar. Mash anchovies on a plate with 1 tablespoon of vinegar, then mix anchovies with rest of vinegar.
- Place vinegar and olive oil in a large bowl; whisk together. Stir in jalapeno peppers and scallions. Add sliced potatoes, and toss gently. Add mint and parsley, and toss again.
Nutrition Facts : @context http, Calories 346, UnsaturatedFat 17 grams, Carbohydrate 34 grams, Fat 21 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 187 milligrams, Sugar 3 grams
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