Peruvian Blue Home Fries

Peruvian Blue Home Fries Recipe - Vegetarian Dish from Peru

Region / culture: Peru | Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 4 |

Vegetarian diet

Introduction

Peruvian Blue Home Fries is a delicious and flavorful dish that combines potatoes with a variety of vegetables and seasonings. This dish is perfect for breakfast, brunch, or as a side dish for any meal.

History

This recipe is inspired by traditional Peruvian cuisine, which is known for its use of potatoes and bold flavors. The combination of potatoes, onions, chiles, and bell peppers creates a dish that is both hearty and satisfying.

Ingredients

2 lb (907 g) potatoes, unpeeled and cubed
5 tbsp olive oil
0.25 tsp salt
2 medium onions, peeled and chopped
1 cup minced cubanelle peppers or poblano chiles
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 tbsp minced garlic (2 cloves)
0.75 cup grated monterey jack or cheddar cheese (packed), optional
3 tbsp fresh lemon juice
1 cup lightly toasted peanuts, coarsely chopped
minced fresh coriander or parsley
lemon wedges, for squeezing

How to prepare

Place the potatoes in a large saucepan, add enough water to cover them, and bring to a boil.
Cook the potatoes for 10 to 12 minutes, then drain them.
Heat a large skillet over medium heat.
When the skillet is hot, add 2 tbsp of olive oil.
Add half of the cooked potatoes, spreading them out into a single layer.
Cook the potatoes for 5 minutes, stirring occasionally.
After 5 minutes, sprinkle in about 0.13 tsp of salt and turn the potatoes over.
Spread the potatoes into a single layer again and cook for another 5 minutes.
Cook for 1 to 2 minutes more, then transfer them to a plate.
After cooking the potatoes, wipe the pan with a damp paper towel.
Add the onions and sauté them over medium heat for 5 to 8 minutes, or until golden.
Add the chiles, bell peppers, and the remaining 0.5 tsp of salt.
Continue to cook, stirring often, for another 5 minutes.
Return the potatoes to the pan with the garlic and stir them into the onion mixture.
Cook over medium heat for 2 minutes more.
Sprinkle in the lemon juice during the last few minutes of cooking.

Variations

Add cooked bacon or sausage for a meatier version.
Substitute different types of cheese, such as feta or mozzarella.
Add a dash of hot sauce or cayenne pepper for extra heat.

Cooking Tips & Tricks

Be sure to cook the potatoes until they are tender but still firm to the touch.

- Make sure to spread the potatoes out in a single layer in the skillet to ensure even cooking.

- Adding the lemon juice at the end of cooking adds a bright and fresh flavor to the dish.

Serving Suggestions

Serve Peruvian Blue Home Fries hot, garnished with minced fresh parsley and a squeeze of lemon juice. This dish pairs well with eggs, avocado, or a side of fresh fruit.

Cooking Techniques

Boil the potatoes until tender before sautéing them in the skillet.

- Sauté the vegetables until they are caramelized for added flavor.

Ingredient Substitutions

Use any type of potatoes you prefer, such as russet or Yukon gold.

- Substitute green bell peppers for the poblano chiles if desired.

Make Ahead Tips

You can prepare the potatoes and vegetables ahead of time and store them in the refrigerator until ready to cook. Simply reheat and finish cooking as directed.

Presentation Ideas

Serve Peruvian Blue Home Fries in a large serving dish, garnished with chopped peanuts and a sprinkle of fresh parsley. Add lemon wedges on the side for squeezing.

Pairing Recommendations

Pair Peruvian Blue Home Fries with a side of scrambled eggs, fresh avocado slices, and a cup of hot coffee for a complete breakfast or brunch meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through.

Nutrition Information

Calories per serving

Per serving, Peruvian Blue Home Fries contains approximately 300 calories.

Carbohydrates

Per serving, Peruvian Blue Home Fries contains approximately 35g of carbohydrates.

Fats

Per serving, Peruvian Blue Home Fries contains approximately 15g of fats.

Proteins

Per serving, Peruvian Blue Home Fries contains approximately 10g of proteins.

Vitamins and minerals

Peruvian Blue Home Fries is a good source of Vitamin C, Vitamin A, and potassium.

Alergens

This recipe contains peanuts and cheese, which may be allergens for some individuals.

Summary

Peruvian Blue Home Fries is a balanced dish that provides a good mix of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

Peruvian Blue Home Fries is a flavorful and satisfying dish that combines potatoes with a variety of vegetables and seasonings. This dish is easy to make and perfect for any meal of the day. Enjoy the bold flavors of Peruvian cuisine with this delicious recipe!

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw the recipe for Peruvian Blue Home Fries. It was a sunny afternoon in Lima, Peru, and I was visiting my dear friend Maria for a cooking lesson. Maria was a talented cook who had a knack for creating delicious dishes with simple ingredients.

As we stood in her cozy kitchen, surrounded by the warm aroma of spices and herbs, Maria pulled out a vibrant blue potato from her pantry. I had never seen anything like it before - its deep indigo skin and creamy white flesh were truly a sight to behold. Maria explained that this was a Peruvian Blue potato, a native variety that was prized for its unique color and earthy flavor.

Maria began to peel and dice the potatoes, showing me how to carefully handle them to preserve their vibrant hue. She then heated a generous amount of olive oil in a large skillet, adding in fragrant garlic and onions to create a savory base for the dish. As the aromas wafted through the kitchen, my mouth watered in anticipation of the final product.

Next, Maria added in the diced potatoes, allowing them to sizzle and brown in the hot oil. She seasoned them with a blend of traditional Peruvian spices, including cumin, paprika, and aji amarillo, a fiery yellow chili pepper that added a spicy kick to the dish. The potatoes absorbed the flavors beautifully, taking on a rich and complex taste that was unlike anything I had ever tried before.

As the potatoes cooked, Maria shared with me the story of how she had learned to make Peruvian Blue Home Fries. She had grown up in a small village in the Andes mountains, where blue potatoes were a staple crop. Her grandmother had taught her the recipe, passing down the traditional techniques that had been used in their family for generations.

Maria spoke fondly of her grandmother, a strong and wise woman who had instilled in her a love of cooking and a deep appreciation for the bounty of the land. She described how they would spend hours together in the kitchen, preparing meals for their family with ingredients that they had grown and harvested themselves.

As I listened to Maria's story, I felt a sense of connection to her and to the rich culinary heritage of Peru. I could see the passion and pride that she felt for her culture and its traditions, and I was grateful to be able to learn from her and to experience a taste of that heritage for myself.

Finally, after the potatoes had cooked to perfection, Maria plated them up and sprinkled them with fresh cilantro and a squeeze of lime juice. The dish looked stunning, with its vibrant colors and bold flavors coming together in a beautiful harmony. I eagerly took a bite, savoring the creamy texture of the potatoes and the spicy depth of the seasonings.

As I enjoyed the delicious Peruvian Blue Home Fries, I knew that this recipe would become a treasured favorite in my own kitchen. It was more than just a dish - it was a connection to a place and a people, a reminder of the power of food to bring us together and to tell stories of who we are and where we come from.

And so, with a heart full of gratitude and a belly full of delicious potatoes, I thanked Maria for sharing her recipe with me and for opening my eyes to the wonders of Peruvian cuisine. I left her kitchen that day with a newfound appreciation for the magic of cooking and a determination to carry on the traditions that she had so generously passed down to me. And so, with a smile on my face and a full belly, I set off on my culinary journey, armed with the knowledge and the love that Maria had given me.