Peruvian Fried Potato Pie Recipes

PERUVIAN-STYLE ROAST CHICKEN WITH POTATOES

Steps:

• Combine cumin, paprika, oregano, 1 tablespoon salt, and 1/2 teaspoon pepper. With kitchen shears, cut chicken along its backbone along one side; open like a book. Place on a rimmed baking sheet, breast-side up; press down flat. Rub all over with 2 tablespoons oil and grated garlic. Sprinkle with spice mixture. Let stand 1 hour (or refrigerate, covered, overnight).
• Preheat oven to 425 degrees. In a saucepan, cover potatoes with 2 inches of water and bring to a boil; add a generous amount of salt. Boil until just tender, 11 to 13 minutes. Drain and immediately return to pan; toss with remaining 3 tablespoons oil and season with salt and pepper. (Potatoes will break apart slightly.)
• Scatter potatoes around chicken. Roast until chicken is golden and a thermometer inserted into thickest part of breast registers 160 degrees, 45 to 50 minutes. Transfer chicken to a plate. Flip potatoes and continue to roast until golden and crisp, 5 to 10 minutes more.
• Meanwhile, purée cilantro, jalapeño, chopped garlic, mayonnaise, lime juice, and 1 tablespoon water in a blender until smooth. (If sauce is too thick, add more water, 1 teaspoon at a time.) Season with salt.
• Carve chicken and arrange on platter with potatoes. Sprinkle with cilantro leaves and serve with cilantro sauce and lime wedges on the side.

ROASTED PERUVIAN POTATOES

Steps:

• Preheat oven to 400 degrees F.
• Halve the potatoes and place them in a bowl. Cover them with water if you cut them ahead of time.
• In another bowl, mix olive oil, oregano, garlic, salt, and pepper. Mix well. Drain potatoes well and add them to the oil mixture. Toss with olive oil mixture. Spread the potatoes on a sheet pan. Roast for 30 minutes until potatoes are tender. Sprinkle with cilantro and serve.

PAPA RELLENA: PERUVIAN STUFFED POTATOES

Steps:

• Gather the ingredients.
• Bring a large pot of salted water to a boil. Cook the unpeeled potatoes until they are tender when pierced with a fork, about 25 minutes.
• Once the potatoes are cooked, drain them in a colander.
• When they are cool enough to handle, peel and mash the potatoes thoroughly (or pass them through a potato ricer ).
• Season the mashed potatoes with salt and pepper to taste. Chill the potatoes uncovered for several hours, or overnight.
• Once the potatoes are very cold, stir the egg into the mashed potatoes until well mixed.
• Cook the egg in boiling water until hard-boiled and set aside.
• Heat the vegetable oil in a skillet. Add the onions, garlic, and aji pepper and cook until soft and fragrant.
• Add the cumin and paprika and cook 2 minutes more, stirring.
• Add the ground beef and cook until browned.
• Add the beef broth and the raisins and simmer for 10 to 15 minutes more, or until most of the liquid is gone.
• Stir in the green olives, if using.
• Season the mixture with salt and pepper to taste. Remove from the heat and let cool.
• Peel the hard-boiled egg and chop it into about 6 pieces.
• With floured hands, place about 1/4 cup of mashed potatoes in one hand, and make a well in the center.
• Fill the well with 1 to 2 tablespoons of the beef mixture and a piece of hard-boiled egg.
• Mold the potatoes around the beef, adding more potato if necessary to fully enclose the filling. Shape into an oblong oval with slightly pointy ends, about the size of a medium potato.
• Repeat with the rest of the ingredients; you should be able to make 6 croquettes. Coat each papa rellena generously with flour.
• In a deep skillet or deep-fat fryer , heat 2 inches of oil to 360 F. Set the oven to 200 F.
• Fry the potatoes in batches until they are golden brown.
• Drain them on a plate lined with paper towels. Keep the papa rellena warm in the oven until ready to serve.
• Serve with a side of ketchup, if desired, and enjoy.

PAPAS RELLENAS - PERUVIAN STUFFED POTATOES RECIPE

Steps:

• Add the olive oil to a skillet on medium heat, add the garlic and sauté until translucent. Add the onion and stir until it is slightly brown. Once the onions just turn a little brown add the tomato and cook until very soft.
• Cook the ground beef on medium hight heat until brown and crop into very fine pieces like rice.
• Once the beef and brown add the sofrito, adobo, sazón, aji amarillo, dried oregano, black pepper and saffron. Stir very will to combine and allow to simmer for 2-3 minutes.
• Place the beef in a large baking dish, spread it out and allow to cool.
• Bring a pot of water to boil with the cut pieces of potatoes and add the salt.
• Check the potatoes with a fork for softness. Once very soft drain them and rinse with cold water.
• Mash or use a potato ricer to get the potatoes very smooth with no lumps.
• Spread them out in the bowl and allow to cool. Once they are just warm to the touch add the beaten egg and corn starch then mix to combine. You should have a soft dough that is slightly firm and will hold a shape. Add more corn starch a little at a time to get the right consistency.
• I like to use an ice cream scooper to get the size papas rellena ball. Flatten the ball in the palm of your hand.
• Take about 1 Tbsp of the cooled beef filling and place in the center of the circle.
• Gently squeeze the sides up around the filling to encapsulate it and form a ball.
• Roll the ball in corn meal and set aside until ready to fry. I like to place all mine in the freezer for 10-15 minutes to firm them up before frying.
• Heat oil to 350°F and fry the papas rellenas until they are golden brown.

PERUVIAN FRIED POTATO PIE

Steps:

• Cook the yellow potatoes, peel and press them to get a dough. Mix it with 2 tablespoons of flour to make it more solid; add 2 eggs and season with salt and pepper. Knead well, cut the dough in half and spred both halves over a floured table. Fry the onion and the garlics using vegetable oil; when it's ready, add the wine. Let it boil and then add the olives, raisins, almonds and tomatoes. Mix the corn starch in 3 tablespoons of cold water and add it. When it's ready, pour all over a dough and cover with the other, like a sandwich. Remember to press the edges with your fingers (you only want the stuffing inside the dough, don't you?). Now you get the pie. Flour it and spread the other 2 eggs, beaten. Flour again and fry in a big frying pan. When the lower part gets browned, turn over it using a dish. It's served immediately as a garnish for the cod stew.

ROASTED PERUVIAN POTATOES

Steps:

• Preheat oven to 400 degrees F. Halve the potatoes and place them in a bowl. Cover them with water if you cut them ahead of time.
• In another bowl, mix olive oil, garlic, oregano, salt and pepper. Mix well. Drain potatoes well and add them to the oil mixture. Toss with olive oil mixture. Spread the potatoes on a sheet pan. Roast for 30 minutes until potatoes are tender. Sprinkle with cilantro and serve.