Peruvian Potatoes in Peanut Sauce
Note: This makes about 6 cups of potatoes and 3 cups of sauce, so it’s very peanutty. If you have some leftover sauce, it is a great vegetable dip or condiment for sandwiches. If you can get exotic blue or purple potatoes, show them off in this dish. From Robin Asbell.
• 2 1/2 lb. potato, Yukon Gold or Blue (about 5 large)
• 3 eggs
• 1 tbsp. canola oil
• 1 large onion, chopped
• 3 large jalapeños, divided
• 3 garlic cloves
• 2 tsp. ground cumin
• 1 tsp. salt
• 3/4 c. crunchy peanut butter
• 1 1/2 c. whole milk
• 2 oz. queso fresco or feta cheese, crumbled, optional
Slice potatoes in 1/3 inch pieces, and boil until tender; keep warm.
Boil the eggs by placing them in a small pot and covering (by an inch) with cool water. Over high heat, bring to a boil, and as soon as it boils, take off the heat, cover and let stand for 14 minutes. Drain and rinse with cold water, cover with ice cubes if desired, or chill in the refrigerator until time to serve. Peel the eggs and halve lengthwise, and let come to room temperature.
Place the canola oil in a medium pot over medium-high heat. Add the onions and stir. When they start to sizzle, reduce the heat to medium and cook, stirring often, for about 10 minutes.
Chop 2 jalapeños finely and add to the sauté. Sliver the remaining pepper for a garnish.
Add the garlic, cumin and salt, and stir, cooking for about 3 minutes longer.
In a large cup, whisk the peanut butter and milk until smooth. Pour into the pan and stir to mix well. Bring to a boil, then reduce the heat to medium-low to simmer gently. Cook for about 5 minutes. If it seems too thick, stir in water or milk to desired consistency.
Serve warm potato slices with a generous drizzle of sauce, half an egg and a sprinkling of queso fresco and chopped chiles.
Nutrition information per serving:
Calories 450 Fat 24 g Sodium 600 mg
Carbohydrates 47 g Saturated fat 5 g Total sugars 10 g
Protein 16 g Cholesterol 100 mg Dietary fiber 7 g
Exchanges per serving: 3 starch, 1 medium-fat protein, 3 fat.