Arequipena Potatoes
Serves: 6
Ewell Douglas
1 January 1970
Based on User reviews:
50
Spice
48
Sweetness
56
Sourness
45
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
In a large mixing bowl, combine the potatoes, feta, anejo, salt, and 1 tablespoon of the olive oil
2
Toss to mix, and distribute the mixture evenly in a shallow ovenproof casserole, glass or earthenware
3
Pour the cream over the top and preheat the oven to 350 degrees
4
Halve the ancho chile lengthwise and scrape out the seeds, being careful to keep the two halves intact
5
Push the two halves of pepper into the potatoes so that they are secure, like 2 little bowls, and fill each with an equal amount of the remaining olive oil
6
Bake the dish for 1 to 1 1/4 hours, or until the potatoes are tender
7
When serving, spoon a little of the hot pepper oil over the surface of the dish and scatter with some of the sliced green onions