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Prep 15 mins
Cook 40 mins
This rendition of one of Peru’s favorite potato dishes incorporates Latin spices and fresh green beans to perk up the flavors of the other, subtler ingredients.
- 4 lbs tiny new potatoes, quartered
- 1 large onion, cut into small dice
- 15 garlic cloves, finely chopped
- 4 jalapeno peppers, stemmed and coarsely chopped
- 1 tablespoon ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons fennel seeds, ground (see note)
- 1⁄2 lb green beans, trimmed and cut into 1 inch pieces
- 1⁄3 cup olive oil
- 2 cups whipping cream
- 1⁄3 lb queso fresco or 1⁄3 lb mild feta cheese, for garnish
- 2 hard-boiled eggs, peeled and coarsely chopped, for garnish
- 1⁄2 cup chopped fresh cilantro, for garnish
- Cook the potatoes in a larger pot of salted boiling water for 20 minutes or until tender. Drain well and place in a large, ovenproof bowl. Keep warm in a 325°F oven while preparing the remaining ingredients.
- Meanwhile, in a very large sauté pan, sauté the onion, garlic, jalapeno peppers, spices, and green beans in the olive oil over moderately high heat for 10 minutes, stirring frequently. Add the cream and cook over high heat, stirring constantly to prevent the cream from boiling over. Cook for 3 to 4 minutes or until the cream is thick enough to coat the back of a spoon.
- Add the cream mixture to the potatoes and mix gently. Transfer the potato cream mixture to a serving bowl. Serve hot, garnished with the cheese, eggs, and cilantro.
- NOTE: Ground cumin and coriander are readily available, but you may have to grind your own fennel seeds in a spice or coffee grinder. If using a coffee grinder, be sure to clean it thoroughly after grinding spices. I recommend purchasing spices in their whole form and freshly grinding them for each recipe. Serves 4-6.
- Garlic By Jane Hazen.