From Lima's Kitchens: Sizzling Peruvian Garlic & Chile Potatoes (Papas al Ajillo)
Details
A quick, fiery potato dish that puts garlic in the spotlight.
Ingredients
Instructions
Cover With Cold Water
First, prepare the potatoes. Place the whole potatoes in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil and cook for about 12-15 minutes, or until they are just tender enough to be pierced easily with a knife but still firm. Drain the potatoes well and let them cool slightly. Once cool enough to handle, cut them into thick slices or quarters.
Heat The Olive Oil
Next, heat the olive oil (and butter, if using) in a large skillet or frying pan over medium heat. Add the minced garlic and ají amarillo paste, and sauté for about a minute until the garlic is fragrant and lightly golden, being careful not to let it burn.
Add The Cooked Potatoes To The Skillet
Add the cooked potatoes to the skillet in a single layer. Season with salt and pepper and cook, turning occasionally, until they are golden brown and crispy on all sides. If the pan gets too dry, add the splash of white wine to deglaze it, scraping up any flavorful bits from the bottom.
Remove The Skillet From The Heat
Finally, remove the skillet from the heat and stir in the fresh, chopped parsley. Serve immediately while hot.
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