Peruvian Stew with Jammy Potatoes
A hearty and flavorful Peruvian stew made with tender potatoes and a variety of spices, served with a side of jammy potatoes.
Ingredients
- ●4 Peruvian potatoesany variety, such as purple or yellow
- ●2 Jammy potatoessmall to medium size
- ●1 can Peruvian stewlook for a brand with no added salt
- ●1 Red onionthinly sliced
- ●3 cloves Garlicminced
- ●1 tsp Cuminground
- ●1 tsp Paprikasmoked
- ●to taste Saltoptional
- ●to taste Black pepperoptional
Instructions
- 1
Heat oil in a large pan over medium heat.
- 2
Add the sliced onion and cook until softened, about 5 minutes.
- 3
Add the minced garlic and cook for 1 minute.
- 4
Add the Peruvian stew and stir to combine.
- 5
Add the diced potatoes and stir to combine.
- 6
Season with cumin, paprika, salt, and black pepper to taste.
- 7
Bring the stew to a simmer and cook for 20-25 minutes, or until the potatoes are tender.
- 8
While the stew is cooking, prepare the jammy potatoes.
- 9
Cut the potatoes into 1-inch pieces and place in a bowl.
- 10
Drizzle with oil and season with salt and pepper to taste.
- 11
Toss to combine and spread on a baking sheet.
- 12
Roast in the oven at 425°F (220°C) for 20-25 minutes, or until tender and lightly browned.
- 13
Serve the stew hot, topped with the jammy potatoes.