Peruvian potatoes


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.


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


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 leave until cool enough to handle.

Meanwhile, boil the eggs for about 7 minutes; the whites should be firm, with the yolks still slightly soft.

At the same time, heat the olive oil in a small pan over a low heat and fry the chopped chillies for 2-3 minutes. Put the cottage cheese, cream, turmeric and a little salt into a food processor. Add the fried chillies along with the oil from the pan and whiz until smooth.

Drain the marinated onion rings. Cut the hot potatoes in half lengthways and arrange in a warmed shallow serving dish. Peel the semi-hard-boiled eggs, halve lengthways and arrange amongst the potatoes. Pour the sauce over the potatoes and eggs, arrange the onion rings on top and serve.