Peruvian Potato Side 2 is cooked the way Peruvian home tables cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a peruvian family cook actually puts it on the table.
Peruvian Potato Side 2
Ingredients
- 1 kgpotatoes
- 80 mloil
- 1 tsppaprika
- to tastefine sea salt and black pepper
Method
- Begin by peeling 1 kg of potatoes and cutting them into even-sized cubes, approximately 1-inch each. This ensures they cook uniformly, giving you a consistent texture throughout the dish.
- In a large skillet or sauté pan, heat 80 ml of oil over medium heat. Once the oil is shimmering, add the potatoes in a single layer. Stir occasionally, allowing the potatoes to start absorbing the oil and begin cooking evenly.
- Sprinkle 1 tsp of paprika over the potatoes, stirring well to coat each piece with the spice. The paprika will add a warm color and depth of flavor to the dish as it cooks.
- Continue cooking the potatoes, stirring occasionally, until they are tender. You will know they are done when they are easily pierced with a fork and have a golden-brown exterior.
- Season the potatoes with fine sea salt and black pepper to taste. The salt should enhance the natural flavors of the potatoes without overpowering them.
- Serve the potatoes warm, making sure to distribute them evenly on a serving platter. This dish is meant to be shared, embodying the communal spirit of a Peruvian home meal.
From the cookbook
Authentic Peruvian Cuisine
This recipe is from Authentic Peruvian Cuisine by Yassine Sbiti — the Peruvian volume in the ComidaTime International Cuisines series.
