PERUVIAN POTATO MIXED GRILL
Yet another recipe from Steven Raichlen's "The Barbecue Bible" for the ZWT Event. Here is his intro to the recipe: 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.
Provided by diner524
Categories Potato
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- 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.
- Preheat the grill to high.
- 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.
- 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.
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Chit Sann
chit73@hotmail.frThis dish was a bit too salty for my taste, but it was still good. I would recommend using less salt next time.
Jared Kangwana
kangwanaj69@gmail.comThe potatoes were a bit undercooked, but the chicken was delicious. I would recommend cooking the potatoes for a few minutes longer.
iitsgaby
iitsgaby@hotmail.co.ukThis dish was a bit too spicy for my taste, but it was still very good. I would recommend using less chili powder if you don't like spicy food.
Chelsey Evans
chelseyevans@yahoo.comI love this dish! The potatoes are always crispy and the chicken is always juicy. The sauce is also very flavorful. I would highly recommend this dish to anyone who loves Peruvian food.
ns Shipon
sns95@hotmail.comThe flavors in this dish were incredible! The potatoes were crispy and flavorful, the chicken was tender and juicy, and the sauce was tangy and delicious. I will definitely be making this dish again!
Marla Gordon
mg95@gmail.comThis dish was easy to make and tasted amazing. I would highly recommend it to anyone looking for a delicious and authentic Peruvian dish.
Mahabub Hasan Porosh
m-porosh66@aol.comI'm not usually a fan of Peruvian food, but this dish changed my mind. The flavors were complex and delicious, and the presentation was stunning. I will definitely be trying more Peruvian recipes in the future.
Nilsona Shakya
n-s98@hotmail.co.ukThis dish was a hit at my party! Everyone raved about the flavors and the presentation. I will definitely be making this again for future gatherings.
Sadia Lima
sadial@gmail.comI followed the recipe exactly, and my dish turned out beautifully. The potatoes were golden brown and crispy, the chicken was juicy and flavorful, and the sauce was tangy and delicious. My family loved it!
Jasim Uddin Mahdi
u_jasim@gmail.comThis Peruvian Potato Mixed Grill was an absolute delight! The flavors were incredible, and the combination of textures was perfect. I especially loved the crispy potatoes and the tender chicken. I will definitely be making this dish again!