Arequipena Potatoes

1. 1

   In a large mixing bowl, combine the potatoes, feta, anejo, salt, and 1 tablespoon of the olive oil.

2. 2

   Toss to mix, and distribute the mixture evenly in a shallow ovenproof casserole, glass or earthenware.

3. 3

   Pour the cream over the top and preheat the oven to 350 degrees.

4. 4

   Halve the ancho chile lengthwise and scrape out the seeds, being careful to keep the two halves intact.

5. 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. 6

   Bake the dish for 1 to 1 1/4 hours, or until the potatoes are tender.

7. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.