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Peruvian Potato Mixed Grill |
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Serves: 4 Print this RecipePERU Special Equipment: Vegetable grate Where did the universally popular potato originate? There are numerous theories, but the evidence seems to point to Peru. This mountainous country in northern South America is the home of such distinctive potatoes as the purple potato and camote (a type of sweet potato, but not as sweet as ours). In fact, Peru probably grows more different types of potatoes than any other country in the world. The following recipe uses a variety of Peruvian potatoes, which are available at gourmet shops and specialty greengrocers. (The Yukon Gold isn’t strictly traditional, but it sure tastes good). The purple potato tastes similar to the North American boiling potato. The camote has a mild, nutty, semisweet flavor reminiscent of roasted chestnuts. 2 pounds potatoes, mixed, including purple potatoes, camotes, or sweet potatoes, boniatos (Caribbean sweet potatoes), and / or Yukon Gold potatoes, unpeeled 4 tablespoons butter, unsalted (1/2 stick), or 1/4 cup olive oil 2 cloves garlic, minced 2 tablespoons parsley, chopped fresh Italian (flat-leaf) Salt and freshly ground black pepper, to taste 1. Place the potatoes in a large pot and add cold water to cover. Bring to a boil over medium heat and cook, uncovered, until tender, about 10 minutes for small potatoes, 20 to 30 minutes for large. Drain the potatoes, then rinse under cold running water to stop the cooking. Peel them with a paring knife and cut lengthwise into 1/2-inch-thick slices. 2. Preheat the grill to high. 3. Melt the butter, with the garlic and parsley, in a saucepan over high heat. Bring to a sizzle and cook, but do not let the garlic brown. Remove the pan from the heat. 4. When ready to cook, preheat a vegetable grate for 5 minutes. Brush the potato slices with the butter mixture and arrange them on the hot grate. Grill, turning with tongs, until golden brown on both sides, 2 to 3 minutes per side. Season the potatoes with salt and pepper as they cook. Serve immediately. Serves 4 to 6 This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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