Peruvian potatoes

Name: Peruvian potatoes
Yield: Serves 4-5
Cuisine: Peruvian
Ingredients: 750 g small waxy potatoes, such as Charlotte; 4 large free-range eggs; 2 pinches of cayenne pepper; 2 fresh green or red chillies; 2 tablespoons extra virgin olive oil; 175 g cottage cheese; 1 level teaspoon turmeric; 150 ml double cream; sea salt; 1 small red onion; 4 tablespoons lemon juice

Preparation info

Serves
4-5

Difficulty
Easy

Appears in

Orchards in the Oasis

By Josceline Dimbleby

Published 2010

About

There are countless potato recipes in Peru. In Cuzco we had a dish like this as a first course, but it’s also good with grilled meat or fish, or with ham. The closest to wonderful Andean potatoes are just-dug, home-grown varieties; for shop-bought I’d recommend Charlotte.

Ingredients

1 small red onion
4 tablespoons lemon juice
2 pinches of

Americas
Peru
Side dish
Vegetarian
Gluten-free
Spicy

Method

Peel the onion and slice as finely as possible into rings. Separate the rings and place in a shallow bowl. Add the lemon juice, cayenne pepper and a little salt. Stir, then cover the bowl and put to one side.

Cut open the chillies under running water, discard the seeds and stem and then chop finely. Wash but don’t peel the potatoes and steam or boil until just cooked through. Drain and