Peruvian Blue Home Fries Recipe

Name: Peruvian Blue Home Fries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs. potatoes, preferably Peruvian blue potatoes, unpeeled and cubed; 5 Tbs. olive oil; 1/4 teaspoon salt; 2 medium-sized onions, peeled and chopped; 1 cup minced Cubanelle peppers or; poblano chiles; 1 red bell pepper, chopped; 1 yellow bell pepper, chopped; 1 to 2 Tbs. minced garlic; 3/4 cup packed grated Monterrey Jack or cheddar cheese, optional; 3 Tbs. fresh lemon juice; 1 cup lightly toasted peanuts, coarsely chopped; Minced fresh coriander or parsley; Lemon wedges for squeezing

Servings: persons

2 lbs. potatoes, preferably Peruvian blue potatoes, unpeeled and cubed
5 Tbs. olive oil
1/4 teaspoon salt
2 medium-sized onions, peeled and chopped
1 cup minced Cubanelle peppers or
poblano chiles
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 to 2 Tbs. minced garlic
3/4 cup packed grated Monterrey Jack or cheddar cheese, optional
3 Tbs. fresh lemon juice
1 cup lightly toasted peanuts, coarsely chopped
Minced fresh coriander or parsley
Lemon wedges for squeezing

1
Place potatoes in large saucepan, add water to cover and bring to boil.
2
Cook until just tender, 10 to 12 minutes, then drain and set aside.
3
Heat large skillet over medium heat.
4
When hot, add 2 tablespoons olive oil, wait about 10 seconds, then swirl to coat pan.
5
Add half of cooked potatoes, spreading them into single layer.
6
Cook 5 minutes, stirring occasionally.
7
After 5 minutes, sprinkle in about 1/8 teaspoon salt and turn potatoes over.
8
Spread into single layer again and cook another 5 minutes.
9
Cook 1 to 2 minutes more, then transfer to plate.
10
Repeat procedure with remaining potatoes, using 2 tablespoons oil and another 1/8 teaspoon salt or to taste.
11
After cooking potatoes, wipe pan with damp paper towel.
12
Return pan to heat and, when hot, add remaining oil.
13
Wait 10 seconds, then swirl to coat pan.
14
Add onions and saute over medium heat for 5 to 8 minutes, or until golden.
15
Add chiles, bell peppers and remaining 1/2 teaspoon salt.
16
Continue to cook, stirring often, for another 5 minutes.
17
Return potatoes to pan with garlic and stir into onion mixture.
18
Cook over medium heat for 2 minutes more.
19
Sprinkle in lemon juice during last few minutes of cooking.
20
Serve hot or warm, topped with peanuts and minced fresh coriander or parsley.
21
Tuck in lemon wedges alongside.

1683

kcal

Calories

150

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 lbs. potatoes, preferably Peruvian blue potatoes, unpeeled and cubed, 5 Tbs. olive oil, 1/4 teaspoon salt, 2 medium-sized onions, peeled and chopped, and more.

Yes, Peruvian Blue Home Fries falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Peruvian Blue Home Fries

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions