Arequipena Potatoes Recipe

1. 1

   In a large mixing bowl, combine the potatoes, feta, anejo, salt, and 1 Tbsp.

2. 2

   of the extra virgin olive oil.

3. 3

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

4. 4

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

5. 5

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

6. 6

   Push the two halves of pepper into the potatoes so which they are secure, like 2 little bowls, and fill each with an equal amount of the remaining extra virgin olive oil.

7. 7

   Bake the dish for 1 to 1 1/4 hrs, or possibly till the potatoes are tender.

8. 8

   When serving, spoon a little of the warm pepper oil over the surface of the dish and scatter with some of the sliced green onions.

9. 9

   This recipe yields 6 to 8 servings.

No additional tips available.