PATATAS AJI PAPRIKA
The Aji Paprika chile is a bit unlike other chile peppers - it is incredibly mild and valued more for its color and flavor than for its heat. In this recipe, our de-stemmed Aji Paprika Chile plays beautifully off the savory flavors of garlic and onion.
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Makes 6 servings
6 Large Potatoes, peeled and diced
3 Tablespoons Olive Oil
1 Clove Garlic, minced
1/2 Yellow Onion, diced
2 De-Stemmed Aji Paprika Chiles, rehydrated and sliced lengthwise
1/2 Teaspoon Kosher Sea Salt
1/4 Teaspoon Ground Black Peppercorns Dustless
2 Tablespoons Fresh Cilantro, chopped
Preheat oven to 375°F.
Place diced potatoes and plenty of cold salted water in large pot. Bring to a boil and cook until potatoes are nearly cooked through.
Drain potatoes and toss with olive oil, garlic, onions, salt, pepper and chiles.
Transfer to foil-lined baking sheet and bake for 15 minutes or until potatoes are golden and cooked through. Garnish with fresh cilantro.