Papas A La Arequipena

Side Dish, Main Dish

At a Glance

  • Potato Type: Purple, Reds, Yellow
  • Prep Method: Baked
  • Cuisine: Latin / Hispanic
  • Yield: 24
  • Ready Time:

Recipe By:


  • 2 1/4 pounds yellow flesh potatoes, diced
  • 2 1/4 pounds purple potatoes, diced
  • 2 1/4 pounds red potatoes, diced
  • 1 pound diced feta cheese
  • 1 pound diced mozzarella cheese
  • 4 1/2 cups low-sodium chicken stock
  • 3 tablespoons chopped fresh oregano
  • 2 tablespoons chopped garlic
  • 6 aji amarillo chiles, seeded, skinned and julienned
  • Salt and black pepper
  • 12 serrano chiles
  • Olive oil
  • Cilantro leaves


In a large bowl, combine potatoes, cheeses, stock, oregano, garlic and aji amarillo chiles. Mix well; season with salt and pepper. Divide mixture among 24 eight-ounce ramekins. Cut serrano chiles in half lengthwise; remove seeds. Place 1 chile half in each ramekin, cut side up, and fill with oil. Bake in 400°F oven about 45 minutes or until potatoes are tender. Garnish with cilantro leaves.

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