Andean spiced potatoes

Name: Andean spiced potatoes (Ajiaco de papas)
Yield: Serves 6
Cuisine: Peruvian
Ingredients: 6 spring onions (scallions), chopped; 60 ml/4 tbsp vegetable oil; 1 kg/2¼ lb floury potatoes, such as King Edward; 4 hard-boiled eggs, roughly chopped; 150 g/5 oz feta cheese; 120 ml/4 fl oz/½ cup water; 250 ml/8 fl oz/1 cup evaporated milk; 5 ml/1 tsp paprika; 30 ml/2 tbsp chilli sauce; 5 ml/1 tsp grated garlic; salt and ground black pepper

Ajiaco de papas

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Food and Cooking of Peru

By Flor Arcaya de Deliot

Published 2009

About

An ajiaco is a stew from the Andes that gets its name from aji, a generic word for hot pepper. The dish combines potatoes, fresh cheese and chilli: there are many variations but these three main ingredients are always included. It can be served with rice and vegetables, or with roasted or grilled meats.

Ingredients

1 kg/2¼ lb floury potatoes, such as King Edward
60 ml

Americas
Peru
Side dish
Stew
Gluten-free
Vegetarian

Method

Boil the potatoes in their skins in lightly salted water for 20 minutes, until tender. Peel them and crush lightly (they do not need to be mashed to a purée). Set aside.
Heat the oil in a frying pan over medium heat and fry the spring onions and garlic for

Ingredients

Method

Photos