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Peruvian Home Fries

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Ingredients

Adjust Servings:
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

Nutritional information

614.8
Calories
323 g
Calories From Fat
36 g
Total Fat
8.6 g
Saturated Fat
21.4 mg
Cholesterol
585.3 mg
Sodium
58.5 g
Carbs
10.5 g
Dietary Fiber
9.7 g
Sugars
21.1 g
Protein
444g
Serving Size

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Peruvian Home Fries

Features:
    Cuisine:

    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.

    • 80 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Peruvian Home Fries, 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


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    Steps

    1
    Done

    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.

    2
    Done

    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.

    3
    Done

    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.

    4
    Done

    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.

    5
    Done

    Serve Hot or Warm, With Peanuts and Minced Cilantro or Parsley, and With Lemon Wedges on the Side. Enjoy!

    6
    Done

    Note:

    7
    Done

    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.

    Avatar Of Carter Bell

    Carter Bell

    Barbecue pitmaster known for creating tender and flavorful smoked meats.

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