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ajiaco de papas ~ peruvian cheesy potatoes

(1 rating)
Recipe by
Maria Collins
Pittsburg, PA

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.

(1 rating)
yield 6 serving(s)
prep time 15 Min
cook time 20 Min

Ingredients For ajiaco de papas ~ peruvian cheesy potatoes

  • 3 lb
    new potatoes
  • 3 clove
    garlic ~ finely chopped
  • 1 md
    yellow onion ~ finely chopped
  • 3 Tbsp
    aji paste or 3 medium serrano peppers finely chopped
  • 2 Tbsp
    olive oil
  • 1 c
    half & half
  • 3/4 lb
    queso fresco or feta cheese cubed
  • 3 md
    hard boiled eggs ~ coarsely chopped
  • salt and pepper to taste

How To Make ajiaco de papas ~ peruvian cheesy potatoes

  • 1
    Peel the potatoes and boil in lightly salted water. When done, drain well and cube.
  • 2
    Saute garlic, onion, and aji paste or chiles in oil until the onion is slightly golden.
  • 3
    To the sautéed onions, add potatoes and milk, and stir carefully so as not to mash the potatoes.
  • 4
    Add 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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