Arequipena Potatoes

Recipe Ingredients

3 lbs	1362g / 48oz	Boiling potatoes - peeled, cut 1/4 diced
1/4 lb	113g / 4oz	Feta cheese - crumbled
1/4 lb	113g / 4oz	Anejo cheese - cut 1/4
1 1/2 teaspoons	7.5ml	Coarse sea salt
4 tablespoons	60ml	Olive oil
1/2 cup	118ml	Heavy cream or milk
1		Ancho pepper - stemmed
3		Green onions, dark green parts only - sliced thin diagonal

Recipe Instructions

In a large mixing bowl, combine the potatoes, feta, anejo, salt, and 1 tablespoon of the olive oil. Toss to mix, and distribute the mixture evenly in a shallow ovenproof casserole, glass or earthenware. Pour the cream over the top and preheat the oven to 350 degrees.

Halve the ancho chile lengthwise and scrape out the seeds, being careful to keep the two halves intact. Push the two halves of pepper into the potatoes so that they are secure, like 2 little bowls, and fill each with an equal amount of the remaining olive oil.

Bake the dish for 1 to 1 1/4 hours, or until the potatoes are tender. When serving, spoon a little of the hot pepper oil over the surface of the dish and scatter with some of the sliced green onions.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6225 broadcast 03-13-1997) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.