Recipe by Sharon123
Potatoes actually originated in South America. This is a traditional Peruvian combination of potatoes and peanuts and will be even more authentic if you can find blue potatoes.
- 3 tablespoons olive oil
- 2 lbs potatoes (chopped in 1/2-inch cubes and boiled until just tender)
- 3⁄4 teaspoon salt (or more to taste)
- 1 -2 teaspoon butter (optional- leave out to make vegan)
- 1 1⁄2-2 cups minced onions
- 1 cup minced anaheim chili (or poblano chiles)
- 1 cup chopped red bell pepper (or use a mix of red and yellow peppers)
- 1 -2 tablespoon minced garlic
- 3⁄4 cup grated monterey jack cheese (or cheddar cheese-packed)
- 3 tablespoons fresh lemon juice
- 1 cup lightly toasted peanuts, coarsely chopped
- minced cilantro (or a mix of cilantro and parsley, or just parsley if you prefer)
- lemon wedge
Directions See How It's Made
- Place a 10" skillet or saute pan over medium heat. When hot, add 1 tbls. oil, wait about 10 seconds, then swirl to coat pan. Turn heat up to medium high and add half the cooked potatoes, spreading them into a single layer in the hot oil. Let them cook without stirring 5 minutes.
- Sprinkle in 1/8 teaspoons salt and turn potatoes over, using a metal spatula. Spread them into a single layer again. Let them cook 5-8 more minutes, or until golden. Scrape from the bottom to loosen potatoes and toss them around in the pan. Cook for another few minutes, then move to a plate, scraping out and saving all the tasty brown tidbits from the bottom of the pan. Repeat this procedure with the remaining potatoes, using another tbls. of the oil and anohter 1/8 teaspoons salt.
- After cooking the potatoes, scrape out the pan, saving the scrapings, and wipe it out with a damp paper towel. Return the pan to the heat and when it is hot, add remaining tbsl. of oil You may also melt in a little butter. Wait 10 seconds, then swirl the pan. add the onion and saute over medium heat 5-8 minutes, or until it becomes very soft. Add the chiles and bell peppers, along with the remaining 1/2 teaspoons salt. Continue to cook, stirring often, for another 5-8 minutes.
- Return the potatoes to the pan and stir them into the onion mixutre, along with the garlic. Saute over medium heat for another 10-20 minutes, or until everything is done to your liking. Sprinkle in the cheese and lemon juice during the last few minutes of cooking, and if needed, adjust the salt.
- Serve hot or warm, with peanuts and minced cilantro or parsley, and with lemon wedges on the side. Enjoy!
- If prepping the potatoes in advance, store them in fresh water in a tightly covered container in the fridge. Drain and dry completely before using.