ajiaco de papas ~ peruvian cheesy potatoes
This is one of my favorite Peruvian side dishes. I wish I could say that my grandma gave me the recipe because she did make this quite often during my childhood in Peru, but I found it online long ago, and modified it to match the memory I had of my grandma's potatoes. It's very easy and fairly quick yet the flavor is outstanding. Perfect side dish with a hearty steak or roasted chicken. p.s. Aji paste can be found in Latin American markets.
prep time
15 Min
cook time
20 Min
method
---
yield
6 serving(s)
Ingredients
- 3 pounds new potatoes
- 3 cloves garlic ~ finely chopped
- 1 medium yellow onion ~ finely chopped
- 3 tablespoons aji paste or 3 medium serrano peppers finely chopped
- 2 tablespoons olive oil
- 1 cup half & half
- 3/4 pound queso fresco or feta cheese cubed
- 3 medium hard boiled eggs ~ coarsely chopped
- - salt and pepper to taste
How To Make ajiaco de papas ~ peruvian cheesy potatoes
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Step 1Peel the potatoes and boil in lightly salted water. When done, drain well and cube.
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Step 2Saute garlic, onion, and aji paste or chiles in oil until the onion is slightly golden.
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Step 3To the sautéed onions, add potatoes and milk, and stir carefully so as not to mash the potatoes.
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Step 4Add the cheese and eggs to the potatoes, and cook just enough to heat through and serve. Garnish with a bit of chopped fresh parsley if desired. Enjoy!!
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