Aji-Stuffed Baby Potatoes

The Quirky Foodster Team

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Servings

Ingredients

Small whole Andean potatoes, skin on — 500 g (1.1 lb)
Fresh ai amarillo chiles, deseeded and finely mashed — 2
Huacatay, finely chopped — 1 tbsp
Salt — 1 pinch

Method

Boil the whole potatoes in water until just tender when pierced, about 15-18 minutes depending on size.
Drain and cool slightly until safe to handle.
Grind the ai amarillo and huacatay with the salt in the mortar to a rough paste.
Cut a small slit or shallow cross into the top of each potato and press a little of the paste into each.
Serve warm, arranged on a flat woven mat or plate.

Introduction: Small whole potatoes boiled tender then split and filled with a mashed ai amarillo and herb paste, served as a bite-sized starter.

Cultural Background: Small, whole-boiled potatoes are documented across Andean archaeological and ethnographic sources as an everyday preparation; the stuffing technique here adapts the well-attested ai amarillo condiment tradition into a shareable starter format, reconstructed for presentation rather than directly attested as a single named period dish.

Tips: – Choose potatoes as similar in size as possible so they finish cooking at the same time. – Leaving the skin on keeps the potatoes intact for stuffing and adds texture.

Variations: – Naturally vegan as written. – For a milder version, use fewer chiles or remove all seeds and inner membrane.

Storage: Refrigerate covered for up to 2 days.

Reheating: Warm in a covered pot with a splash of water over low heat for 5 minutes, or serve at room temperature.

Nutrition: Per serving (approx.): 120 kcal, 3 g protein, 26 g carbohydrate, 0.3 g fat, 3 g fibre.

FAQs:

Q: Can this be made ahead?

A: Yes, boil the potatoes and make the paste a day ahead; stuff just before serving for the best texture.

Q: Is ai amarillo very hot?

A: It has moderate heat with a distinctive fruity flavour, milder than many other chiles.