Crispy Peruvian Choclo and Papas
Delve into the heart of Peru with this vibrant dish that brings together crispy potatoes and nutty peanuts, creating a flavor profile that is both comforting and exciting. Originating from the lush landscapes of South America, this recipe shines with the authentic taste of Peruvian cuisine. Using blue potatoes when available not only enhances the visual appeal but also adds a unique flavor and texture to the dish. Combined with colorful bell peppers, aromatic onions, and a hint of fresh citrus, this hearty breakfast is perfect for any occasion. Whether you're starting your day or enjoying a brunch with friends, these Crispy Peruvian Choclo and Papas will transport your taste buds to the Andes.
N/A
Servings
450
Calories
13
Ingredients
Ingredients
olive oil
3 tablespoons (for cooking)
potatoes
2 lbs (chopped into 1/2-inch cubes, boiled until just tender)
salt
3/4 teaspoon (adjust to taste)
butter
1-2 teaspoons (optional, for added richness)
onions
1 1/2 - 2 cups (minced)
anaheim chili (or poblano chiles)
1 cup (minced)
red bell pepper
1 cup (chopped (can mix with yellow peppers))
garlic
1-2 tablespoons (minced)
monterey jack cheese (or cheddar cheese)
3/4 cup (grated)
fresh lemon juice
3 tablespoons
peanuts
1 cup (lightly toasted, coarsely chopped)
cilantro (or parsley)
to taste (minced)
lemon wedge
for serving
Instructions
1
Begin by heating a 10-inch skillet or sauté pan over medium heat. Once hot, add 1 tablespoon of olive oil and swirl to coat the pan. Increase the heat to medium-high and add half of the boiled potatoes, spreading them into a single layer. Let them cook undisturbed for about 5 minutes until they start to develop a golden crust.
2
Sprinkle in 1/8 teaspoon of salt and gently turn the potatoes using a metal spatula. Again, spread them into a single layer and allow them to cook for another 5-8 minutes, until they are golden and crispy. Scrape the bottom of the pan to loosen any browned bits and toss the potatoes to get a nice even color. Remove the potatoes to a plate, saving all the delicious scrapings in the pan.
3
Repeat the process with the remaining potatoes, adding another tablespoon of oil and another 1/8 teaspoon of salt. Once the potatoes are done, set them aside.
4
Carefully wipe out the pan with a damp paper towel, then return it to the heat. Once heated, add the remaining tablespoon of oil and melt in the optional butter. Wait for about 10 seconds before swirling the pan. Add the minced onions and sauté for 5-8 minutes, or until they are soft and translucent.
5
Incorporate the minced Anaheim or poblano chiles and the chopped bell peppers into the pan, along with the remaining 1/2 teaspoon of salt. Sauté for another 5-8 minutes, stirring frequently, until the peppers are tender.
6
Return the crispy potatoes to the pan, mixing them with the sautéed vegetables. Add the minced garlic and sauté everything together over medium heat for an additional 10-20 minutes, adjusting the cooking time to achieve your desired level of doneness.
7
In the last few minutes of cooking, sprinkle the grated cheese on top and drizzle in the fresh lemon juice, stirring to incorporate. Taste and adjust salt if needed.
8
Serve the Peruvian Home Fries hot or warm, garnished with coarsely chopped toasted peanuts and fresh cilantro or parsley. Accompany with lemon wedges on the side for an added zesty kick.
Nutrition Information
25g
Fat
50g
Carbs
9g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Crispy Peruvian Choclo and Papas?
It is a vibrant Peruvian dish featuring crispy potatoes and nutty peanuts, often enjoyed as a hearty breakfast or brunch.
Where does this dish originate from?
This recipe originates from the lush landscapes of South America, specifically reflecting the authentic taste of Peruvian cuisine.
What kind of potatoes can I use for extra visual appeal?
Using blue potatoes when available enhances the visual appeal and adds a unique flavor and texture to the dish.
How should the potatoes be prepared before frying?
The potatoes should be chopped into 1/2-inch cubes and boiled until just tender before being added to the pan.
Why should I cook the potatoes in batches?
Cooking the potatoes in two batches ensures they can be spread into a single layer, allowing them to develop a proper golden crust.
Is this recipe suitable for vegetarians?
Yes, this dish is vegetarian-friendly and includes ingredients like potatoes, peppers, and cheese.
Can this recipe be made vegan?
Yes, the recipe has a vegan option tag. You would likely need to omit the optional butter and replace the cheese with a plant-based alternative.
What is the calorie count per serving?
Each serving contains approximately 450 calories.
How much protein is in this dish?
This dish provides 9g of protein per serving.
What type of chiles can I use?
The recipe suggests using minced Anaheim or poblano chiles.
What type of cheese is recommended?
Monterey Jack or cheddar cheese are both suitable options for this recipe.
How much fat is in a serving?
There are 25g of fat per serving in this dish.
How many carbohydrates are in this recipe?
A serving of Crispy Peruvian Choclo and Papas contains 50g of carbohydrates.
How do I garnish the final dish?
Garnish with coarsely chopped toasted peanuts and fresh cilantro or parsley.
Why is lemon juice used in the recipe?
Lemon juice is added at the end to provide a zesty kick and incorporate fresh citrus notes into the dish.
How long should I sauté the onions?
Sauté the minced onions for 5-8 minutes until they are soft and translucent.
What size pan is recommended for cooking?
A 10-inch skillet or sauté pan is recommended for this recipe.
When do I add the garlic?
The minced garlic is added after the crispy potatoes are returned to the pan with the sautéed vegetables.
Can I use butter in this recipe?
Yes, you can add 1-2 teaspoons of optional butter along with the olive oil for added richness when sautéing the aromatics.
How should the peanuts be prepared?
The peanuts should be lightly toasted and then coarsely chopped before being used as a garnish.
What bell peppers are best for this dish?
Red bell peppers are suggested, and you can also mix them with yellow peppers.
How much salt is needed in total?
The recipe calls for 3/4 teaspoon of salt, added in stages during the cooking process.
Can I substitute parsley for cilantro?
Yes, you can use either minced cilantro or parsley according to your taste preference.
How do I ensure the potatoes are extra crispy?
Let the potatoes cook undisturbed in a hot pan with oil for several minutes before turning them with a metal spatula.
How much garlic should be used?
The recipe calls for 1-2 tablespoons of minced garlic.
Should this dish be served hot?
Yes, serve the Peruvian Home Fries while they are hot or warm for the best texture.
Are there side suggestions?
Accompany the dish with lemon wedges on the side for an added zesty flavor.
How many ingredients are in this recipe?
There are 13 total ingredients listed for this recipe.
Is this a good dish for brunch?
Yes, the recipe is specifically noted as being perfect for a hearty breakfast or brunch with friends.
How long do the peppers take to cook?
The peppers and chiles should be sautéed for 5-8 minutes until they are tender.