Peruvian potatoes

Preparation info
  • Serves


    • Difficulty


Appears in
Orchards in the Oasis: Recipes, travel and memories

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.


  • 1 small red onion
  • 4 tablespoons lemon juice
  • 2 pinches of


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