Peruvian Peanut Potatoes originate where peanut butter is a very precious commodity in Peru, because it is both expensive and rare, so every little bit of it is used sparingly. The sauce is very peanutty flavored and if you can find exotic potatoes such as blue or purple, they are great to show off in this dish.
aji amarillo paste or other medium-spicy chili paste
hard boiled eggs
feta and thin pepper slices (for garnish)
In a large pot of water, add whole potatoes with peelings and a pinch of salt and bring to boil. Cook until tender.
Remove potatoes from water and cool. Peel and cube. It is okay to prepare these the day before if desired to save time.
Add oil to sauté pan and heat on high until hot. Add onions and sauté until softened, 2 minutes. Reduce heat, add garlic and aji amarillo paste, stirring frequently. Add water, a bit at a time, just enough to keep sauce moist.
Add cubed potatoes and stir until warmed and coated with sauce. Add a pinch of salt over the mixture to season.
Stir together peanut butter and evaporated milk. Pour into the potato mixture, a third at a time, stirring constantly until all ingredients are combined.
Serve with a halved hard boiled egg and garnish as desired. Enjoy Peruvian Peanut Potatoes!
You might also enjoy Sautéed Cabbage With Ham, Sage And Quinoa.