CHEF GASTON ACURIO’S ANDEAN ROASTED POTATOES AND TUBERS

After being honored with the 2018 Diners Club® Lifetime Achievement Award at World’s 50 Best Restaurants, Chef Gaston Acurio gave us an inside look at one of his favorite dishes: Andean roasted potatoes and tubers, with two huancaina sauces.

 

Give this exclusive recipe a try your kitchen!

 

Native Boiled Potatoes and Fried Potatoes

2 Leona Potatoes

2 Sangre de toro Potatoes

2 Queqorani Potoatoes

1 Amarilla Runtus Potato

1 Huayro Macho Potato

Salt

Fried oil

Process:

 

Place boiled and fried potatoes with roasted tubers on a plate. Pour both Huancaina sauces over potatoes and roasted tubers. Decorate with huacatay, chinch and muña leaves.

 

Roasted Tubers

 

3 Mashuas

6 Small Ullucos

3 Ocas

Huacatay, or Peruvian black mint, leaves

Chicho leaves

Salt

30 ml Olive oil

 

Process:

 

Season tubers with salt, herbs and olive oil. Roast them at 180° C for 40 minutes covered with aluminum foil. Remove the foil and finish at 200° C until golden.

 

Rocoto Huancaina

 

250 grams chopped peppers without veins or seeds

6 grams chopped red onion

6 grams minced garlic

25 grams of crackers

70 grams queso fresco

2 grams lemon juice

Salt

Pepper

 

Process:

 

Sauté onion, garlic, and rocoto/pepper in oil until onion and rocoto is softened. Remove from heat and let cool. Place onion/rocoto mixture in a mortar. Add the queso fresco and crackers, until it turns into a rustic paste. Season with salt, pepper lemon juice.

 

Aji Amarillo Huancaina Sauce

 

250 grams chopped peppers without veins or seeds

6 grams chopped red onion

6 grams minced garlic

25 grams crackers

70 grams queso fresco

2 grams lemon juice

Salt

Pepper

 

Process:

 

Sauté onion, garlic, and aji Amarillo in oil until onion and aji Amarillo are softened. Remove from heat and let cool. Place onion/rocoto mixture in blender. Add queso fresco, evaporated milk and crackers until it turns into a smooth paste. Season with salt.

 

To Serve:

 

Place boiled and fried potatoes with roasted tubers on a plate. Pour both Huancaina sauces over potatoes and roasted tubers. Decorate with huacatay, chinch and muña leaves.

 

Looking to savor one of Gaston’s dishes in person? Head to the world-renowned Astrid y Gaston in Lima, Peru, and be sure to take advantage of your Diners Club® Hotel Privileges while you’re there.

 

https://www.dinersclub.com/clubmembers/privileges#!Peru/Lima