Arequipena Potatoes Recipe

• 3 lb Boiling potatoes peeled, cut 1/4" dice
• 1/4 lb Feta cheese crumbled
• 1/4 lb Anejo cheese cut 1/4" dice
• 1 1/2 tsp Coarse sea salt
• 4 Tbsp. Extra virgin olive oil
• 1/2 c. Heavy cream or possibly lowfat milk
• 1 x Ancho pepper stemmed
• 3 x Green onions, dark green parts only sliced thin diagonal

1. In a large mixing bowl, combine the potatoes, feta, anejo, salt, and 1 Tbsp.
2. of the extra virgin olive oil.
3. Toss to mix, and distribute the mix proportionately in a shallow ovenproof casserole, glass or possibly earthenware.
4. Pour the cream over the top and preheat the oven to 350 degrees.
5. Halve the ancho chile lengthwise and scrape out the seeds, being careful to keep the two halves intact.
6. Push the two halves of pepper into the potatoes so which they are secure, like 2 little bowls, and fill each with an equal amount of the remaining extra virgin olive oil.
7. Bake the dish for 1 to 1 1/4 hrs, or possibly till the potatoes are tender.
8. When serving, spoon a little of the warm pepper oil over the surface of the dish and scatter with some of the sliced green onions.
9. This recipe yields 6 to 8 servings.

boiling potatoes, feta cheese, anejo cheese, salt, extra virgin olive oil, heavy cream, pepper, green onions

Taken from cookeatshare.com/recipes/arequipena-potatoes-69328 (may not work)