Peruvian Potatoes | Idaho Potato Commission

Name: Peruvian Potatoes | Idaho Potato Commission
Ingredients: 2-3 large Idaho® Russet potatoes, unpeeled; Pinch of kosher salt; 1/2 cup vegan mayonnaise; 1/4 cup ají amarillo paste; 2 teaspoons olive oil; 1/2 garlic clove; 1 teaspoon shallots, chopped; 1 teaspoon Dijon mustard; 1/4 teaspoon black pepper, ground; 1/8 teaspoon cumin, ground; 1/8 teaspoon plus extra pinch of salt, divided; Canola oil for frying, as needed; 2 tablespoons peanuts, roasted and lightly salted, chopped; 2 tablespoons oil-cured black Beldi olives (or any oil-cured black olives), pitted and chopped; 1 tablespoon scallions, chopped, green part only; 1 tablespoon cilantro, chopped

www.idahopotato.com

This best-selling dish celebrates plant-based cooking with Idaho® Russet potatoes that are baked, cooled and cut before being deep-fried for a crisp and golden crust. Chef Rich seasons the dish with...

View full recipe on www.idahopotato.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.idahopotato.com.

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Ingredients

2-3 large Idaho® Russet potatoes, unpeeled
Pinch of kosher salt
1/2 cup vegan mayonnaise
1/4 cup ají amarillo paste
2 teaspoons olive oil
1/2 garlic clove
1 teaspoon shallots, chopped
1 teaspoon Dijon mustard
1/4 teaspoon black pepper, ground
1/8 teaspoon cumin, ground
1/8 teaspoon plus extra pinch of salt, divided
Canola oil for frying, as needed
2 tablespoons peanuts, roasted and lightly salted, chopped
2 tablespoons oil-cured black Beldi olives (or any oil-cured black olives), pitted and chopped
1 tablespoon scallions, chopped, green part only
1 tablespoon cilantro, chopped