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

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

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Peruvian potatoes

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of