This dish features a traditional Peruvian combination of potatoes and peanuts and will be even more authentic if you make it with Peruvian blue potatoes, available in farmers markets and in some grocery stores. Other types of potatoes will also work. Adapted from Mollie Katzens Sunlight Café.
- 2 lbs. potatoes, preferably Peruvian blue potatoes, unpeeled and cubed
- 5 Tbs. olive oil
- 1/4 teaspoon salt
- 2 medium-sized onions, peeled and chopped
- 1 cup minced Cubanelle peppers or
- poblano chiles
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 to 2 Tbs. minced garlic
- 3/4 cup packed grated Monterrey Jack or cheddar cheese, optional
- 3 Tbs. fresh lemon juice
- 1 cup lightly toasted peanuts, coarsely chopped
- Minced fresh coriander or parsley
- Lemon wedges for squeezing
- Place potatoes in large saucepan, add water to cover and bring to boil. Cook until just tender, 10 to 12 minutes, then drain and set aside.
- Heat large skillet over medium heat. When hot, add 2 tablespoons olive oil, wait about 10 seconds, then swirl to coat pan. Add half of cooked potatoes, spreading them into single layer. Cook 5 minutes, stirring occasionally.
- After 5 minutes, sprinkle in about 1/8 teaspoon salt and turn potatoes over. Spread into single layer again and cook another 5 minutes. Cook 1 to 2 minutes more, then transfer to plate. Repeat procedure with remaining potatoes, using 2 tablespoons oil and another 1/8 teaspoon salt or to taste.
- After cooking potatoes, wipe pan with damp paper towel. Return pan to heat and, when hot, add remaining oil. Wait 10 seconds, then swirl to coat pan.
- Add onions and sauté over medium heat for 5 to 8 minutes, or until golden. Add chiles, bell peppers and remaining 1/2 teaspoon salt. Continue to cook, stirring often, for another 5 minutes.
- Return potatoes to pan with garlic and stir into onion mixture. Cook over medium heat for 2 minutes more. Sprinkle in lemon juice during last few minutes of cooking.
- Serve hot or warm, topped with peanuts and minced fresh coriander or parsley. Tuck in lemon wedges alongside.
Dishes featuring potatoes, butter, garlic, peppers or mild chiles and cheese, if you decide to use it, will pair well with Chardonnay. Try changing the garnishes on this dish to filberts and basil for even better alignment with Chardonnay. Once again, consider something as take-charge as the Fetzer Vineyards Barrel Select Chardonnay. If you want a change of pace from wine for this dish, you may want to consider such chilled fruit juices as guava, passion fruit or mango. And for a final flourish, consider hot, spiced tea or hot cocoa whipped with heavy cream.
- Serving Size: Serves 4
- Calories: 440
- Carbohydrate Content: 52 g
- Fat Content: 24 g
- Fiber Content: 7 g
- Protein Content: 11 g
- Saturated Fat Content: 3 g
- Sodium Content: 115 mg