Stuffed Potatoes
2015-12-29 10:25:24
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Potato Outside
- 2 1/2 pounds of potatoes
- 1-2 tsp salt
- 1 Tbsp. olive oil
Filling
- 1 whole shallot diced
- 3 whole garlic cloves chopped
- 1 whole Roma tomato diced
- 2 cups medium diced eggplant
- 1 1/2 Tbsp. aji panca
- 1 Tbsp. aji Amarillo paste
- 1 tsp cumin
- 1/2 cup dried cranberries
- 1 Tbsp. chopped cilantro
- 2 Tbsp. tomato paste
- 4 Tbsp. red wine
- Salt and pepper to taste
Sauce
- 3/4 cup Botija olives (Kalamata also work)
- 1/2 cup mayonnaise
- 3/4th tsp garlic
- 1 tbsp lime juice
- Some olive oil
Potato Outside Preparation
- Scrub, peel, and quarter or chop potatoes. Boil covered potatoes on high in salted water until tender (10-15 minutes). Drain, cool and mash. Then kneed until smooth. Chill in refrigerator, preferably overnight.
- Filling
- Coat bottom of a a pan (saucepan or dutch oven) with olive oil on medium heat. Sweat with shallot, garlic, cumin, and pepper. Then add ají panca, ají Amarillo, and tomato paste and stir. Add eggplant and diced tomatoes, continuing to stir. Then add red wine, cilantro, cranberries as well as salt to taste. Allow wine to reduce and the filling to reach stew consistency. Remove from heat and allow to cool.
Assembly
- Take 1/2 cup of potato mixture and work in hands. Flatten and place about 2 Tbsp of filling in the center. Close the potato over the filling and work in hands to make an oblong ball. Refrigerate at least 4 hours.
- Fry in oil at 350°F / 177°C for about 2 1/2-3 minutes, flipping as needed.
Sauce
- Blend olives, garlic and lime juice with olive oil as needed. Mix into mayonnaise.
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Stuffed Potatoes