Aleppo-Spiced Potatoes with Hard-Cooked Eggs and Feta
This is a riff on ajiaco de papas, a traditional Peruvian dish that marries New World potatoes and chiles with Old World milk and cheese.
Ingredients
2 lbs. red, yellow or purple potatoes, scrubbed and cut in half if large
4 large eggs* 2 Tbsp. butter
1 cup finely chopped red onion
1 heaping Tbsp. minced garlic
2 tsp. dried, crushed Aleppo chile pepper (available at well-stocked spice sources like Penzey’s)
1 1⁄2 cups whole or two-percent milk 4-6 oz. sheep’s milk feta, crumbled
2 Tbsp. chopped cilantro Salt and pepper
Directions
Boil potatoes in salted water until nearly tender. Meanwhile, cover eggs with cold water in a saucepan; place over medium flame. When water comes to strong simmer, turn off heat, cover pan and let stand 8 minutes. Immerse eggs in ice water until cool. Peel and cut into sixths.
Melt butter in large, deep skillet over medium flame. Add red onions; cook until wilted, about 5 minutes. Add garlic and Aleppo pepper; cook another 3 to 4 minutes.
Drain cooked potatoes. When they’ve cooled off a bit, cut into bite-sized chunks. Gently stir potatoes and milk into cooked onions. Simmer until potatoes absorb some liquid and are fully tender.
Fold in feta and eggs; heat briefly until everything is hot and creamy. Stir in cilantro plus salt and pepper to taste. Serve in shallow bowls.
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