Papas a la Arequipeña
"Au gratin" meets Latin in this classic Peruvian-style dish, featuring a rainbow of yellow, red and purple potatoes, baked with feta, mozzarella, chiles and broth. They're topped with an oil-filled halved chile, which infuses them with flavor as they bake. Serve on the side, or as a small plate or appetizer.
| Ingredients | Measure |
|---|---|
| Yellow flesh potatoes, diced | 2 ¼ lbs |
| Purple potatoes, diced | 2 ¼ lbs |
| Red potatoes, diced | 2 ¼ lbs |
| Diced feta cheese | 1 lb |
| Diced mozzarella cheese | 1 lb |
| Low-sodium chicken stock | 4 ½ cups |
| Chopped garlic | 2 Tbsp |
| Chopped fresh oregano | 3 Tbsp |
| Aji amarillo chiles, seeded, skinned and julienned | 6 |
| Salt and black pepper | As needed |
| Serrano chiles | 12 |
| Olive oil | As needed |
| Cilantro leaves | As needed |
Method
In large bowl, combine potatoes, cheeses, stock, garlic, oregano and aji amarillo chiles. Mix well; season with salt and pepper. Divide mixture among 24 (8-ounce) ramekins. Cut serrano chiles in half lengthwise; remove seeds. Place 1 chile half in each ramekin and fill chile with oil. Bake in 400°F oven about 45 minutes or until potatoes are tender. Garnish with cilantro leaves.
Yield: 24 servings
As the demand for lighter, healthier menu options and bold global flavors continues to grow, potatoes provide the perfect canvas for menu innovation.
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