Peruvian Style Potatoes with Garlic Chili sauce

Name: Peruvian Style Potatoes with Garlic Chili sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lb. sm. new potatoes, quartered; 1 lg. onion, cut into sm. dice; 15 cloves garlic, finely chopped; 4 jalapeno peppers, stemmed and coarsely chopped; 1 tbsp. ground coriander; 2 tsp. ground cumin; 2 tsp. fennel seed, ground (see note); 1/2 lb. green beans, trimmed and cut into 1 inch pieces; 1/3 cup olive oil; 2 cups whipping cream; 1/3 lb. queso fresco; mild feta cheese, for garnish; 2 hard boiled eggs, peeled and coarsely chopped, for garnish; 1/2 cup chopped fresh cilantro, for garnish

Servings: persons

4 lb. sm. new potatoes, quartered
1 lg. onion, cut into sm. dice
15 cloves garlic, finely chopped
4 jalapeno peppers, stemmed and coarsely chopped
1 tbsp. ground coriander
2 tsp. ground cumin
2 tsp. fennel seed, ground (see note)
1/2 lb. green beans, trimmed and cut into 1 inch pieces
1/3 cup olive oil
2 cups whipping cream
1/3 lb. queso fresco
mild feta cheese, for garnish
2 hard boiled eggs, peeled and coarsely chopped, for garnish
1/2 cup chopped fresh cilantro, for garnish

1
Cook the potatoes in a larger pot of salted boiling water for 20 minutes or until tender.
2
Drain well and place in a large, ovenproof bowl.
3
Keep warm in a 325 F. oven while preparing the remaining ingredients.
4
Meanwhile, in a very large saute pan, saute the onion, garlic, jalapeno peppers, spices, and green beans in the olive oil over moderately high heat for 10 minutes, stirring frequently.
5
Add the cream and cook over high heat, stirring constantly to prevent the cream from boiling over.
6
Cook for 3 to 4 minutes or until the cream is thick enough to coat the back of a spoon.
7
Add the cream mixture to the potatoes and mix gently.
8
Transfer the potato cream mixture to a serving bowl.
9
Serve hot, garnished with the cheese, eggs, and cilantro.
10
NOTE: Ground cumin and coriander are readily available, but you may have to grind your own fennel seeds in a spice or coffee grinder.
11
If using a coffee grinder, be sure to clean it thoroughly after grinding spices.
12
I recommend purchasing spices in their whole form and freshly grinding them for each recipe.
13
Garlic By Jane Hazen

1100

kcal

Calories

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

Coconut cream is a reliable plant-based alternative to dairy cream.

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: 4 lb. sm. new potatoes, quartered, 1 lg. onion, cut into sm. dice, 15 cloves garlic, finely chopped, 4 jalapeno peppers, stemmed and coarsely chopped, and more.

Yes, Peruvian Style Potatoes with Garlic Chili sauce falls under the Soups & Stews 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!