So you may have noticed that the title is in Spanish. I’m getting back to one of my three birds (see my about page for more info on this) with this recipe because sometimes traditional and simple is better than the latest craze. I grew up eating both potatoes and lentils like this and I love them both. South America, particularly the Andes, has a great climate for growing potatoes and there are so many different types of potatoes there- many of which you can’t even find here in the United States. So you can imagine, that we also have many different methods of preparing potatoes. This one is a fool proof method that is so simple it’ll make you laugh, but once you make it you’ll say “okay I see you” and maybe even “que cosa tan rica!”. However, what really makes these potatoes sing is the aji that goes on top. Aji is really just the Colombian version of a raw salsa and it is simple but delicious. I have done a recipe for lentils that you can find here and that is the way I made them here because that’s how my mami taught me how to make them.
PAPAS SALADAS CON AJI
- 4 gold potatoes, halved (red also work well here)
- 1/2-3/4 tablespoon of kosher salt (depending on how salty you like things)
- 3 cups water
- 1 tomato, diced
- 2 green onions, minced (SMALL, no one likes giant bites of onion)
- 1.5 teaspoons of chopped cilantro (a couple of stems, around 8 or so)
- half a teaspoon of white vinegar
- 1 tablespoon of water
- dash of cumin
- cayenne pepper, to taste
- salt, to taste
- Put the potatoes, water, and salt in a sauce pan and bring to a boil. Turn it down and let it simmer until all the water has evaporated away. The potatoes will be cooked and the salt will have stuck to them.
- Mix all the aji ingredients together. That’s it!