Free Recipe Arequipena Potatoes
Recipe Type: H Recipes
Recipe Preparation: bake
Cooking Ingredients for Arequipena Potatoes Recipe
3 lb Boiling potatoes; peeled,
1/4 lb Feta cheese; crumbled
1/4 lb Anejo cheese; cut 1/4” dice
1-1/2 ts Coarse sea salt
4 tb Olive oil
1/2 c Heavy cream or milk
1 Ancho pepper; stemmed
3 Green onions; dark green
-parts only, sliced thin
Arequipena Potatoes Preparation
In a large mixing bowl, combine the potatoes, feta, anejo, salt, and 1 tablespoon of the olive oil. Toss to mix, and distribute the mixture evenly in a shallow ovenproof casserole, glass or earthenware. Pour the cream over the top and preheat the oven to 350 degrees. Halve the ancho chile lengthwise and scrape out the seeds, being careful to keep the two halves intact. 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. Bake the dish for 1 to 1 1/4 hours, or until the potatoes are tender. 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. This recipe yields 6 to 8 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK – (Show # TH-6225 broadcast 03-13-1997) Downloaded from their Web-Site – Formatted for MasterCook by MR MAD, aka Joe Comiskey – email@example.com 03-13-1997 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
Recipe Serves: 6
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