Just like these oven-baked gratin potatoes: a special, crispy, delicious dish that’s perfect as a side. Just imagine what baked potatoes with cream, butter, and cheese can do for you… simply enjoy all that flavor. INGREDIENTS 1 kg Canchán and/or Yungay potatoes 1 cup evaporated milk 3 eggs ¾ cup Parmesan cheese 1 tablespoon butter Salt and pepper to taste 1 tablespoon chopped parsley PREPARATION Peel the potatoes and cut them into slices. Parboil the potatoes: once the water

The potato omelette is a family-style dish in which the main ingredient is the egg. It’s found on tables in many countries around the world.While most people know how to make a potato omelette, the challenge is getting it just right . Ingredients 1 kg Canchán potatoes 1 onion 1 bell pepper 8 eggs Salt and pepper to taste Preparation Prepare the ingredients: Chop the onion and bell pepper.Boil the potatoes, let them cool, and cut them into slices or cubes as you prefer. Sauté

This is a traditional and historic dish of Peruvian Creole cuisine, made with boiled potatoes covered in a creamy sauce of yellow chili pepper, milk, oil, and fresh cheese.In its classic presentation, it’s served with hard-boiled eggs, black olives, and lettuce leaves. Ingredients For the potatoes: 1 kg potatoes (you can use Canchán, Tumbay yellow, Yungay, or Andean potatoes) For the sauce: 400 g fresh cheese 1 can evaporated milk 1 small pack of soda crackers 2 yellow chili

Ocopa Arequipeña  is a traditional dish from the southern Peruvian Andes, specifically from the city of Arequipa . It’s a wonderful example of how Peruvian cuisine has evolved — an old, hearty dish that has transformed into a rich, flavorful sauce now served over boiled potatoes. This sauce, made from chili peppers, fresh cheese, peanuts, and huacatay (a Peruvian herb), offers a creamy texture with a mildly spicy, aromatic taste that makes it a beloved Peruvian appetizer. Ing

Mashed potatoes  are a classic and versatile side dish, popular in both Peruvian and international cuisine. They’re made by boiling and mashing potatoes until smooth and creamy. This simple recipe requires just a few ingredients and pairs perfectly with roasted, grilled, or fried meats and fish. Ingredients 1 kg (2.2 lb) yellow Tumbay potatoes 1 heaping tablespoon butter 1 cup hot milk A pinch of ground black pepper Salt to taste Preparation Cook the potatoes: Peel the potato

Lomo saltado  is one of Peru’s most iconic dishes, dating back to the late 19th century. Originally called lomito de vaca or lomito a la chorrillana, it was created under the influence of Chinese-Cantonese immigrants , who combined their stir-frying techniques with Peruvian ingredients and flavors. This cultural fusion gave rise to one of the most beloved dishes in Peruvian cuisine. Ingredients 1 kg (2.2 lb) Canchán potatoes 1 kg (2.2 lb) beef (sirloin or steak) ½ kg (1.1 lb)

Causa Limeña is one of the most iconic dishes in Peruvian cuisine. It has many variations, both in its filling and in the way it’s presented.Its origin dates back to pre-Columbian times, when it was prepared with yellow potatoes, crushed chili pepper, and lime. Its smooth texture, slightly spicy flavor, and citrusy touch make Causa a fresh, colorful dish—perfect for any occasion. Ingredients For the potato base: 5 yellow Tumbay potatoes ½ cup yellow chili pepper, chopped (if

Potato casserole  is not considered a difficult dish to make, but it does require some time and patience for preparation and cooking — it can take up to an hour and a half in total. Basically, there are two main components  to prepare: A mashed potato layer  (or duchess potatoes). A minced beef filling with onions . Ingredients 12 yellow Tumbay potatoes 25 g (2 tbsp) butter ¾ cup fresh milk 200 g (7 oz) beef steak 2 peeled and diced tomatoes 1 chopped red onion 1 tablespoon o