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Three Potato Recipes for Every Occasion

A savory addition to your menu

En español


Lemon Cilantro Potatoes


Serves 6


  • 2 pounds Idaho potatoes, washed, unpeeled, each cut lengthwise in 8 slices
  • 2 tablespoons olive oil
  • 1 tablespoon fresh rosemary
  • 5 garlic cloves, crushed
  • ½ teaspoon salt
  • Pepper to taste
  • Juice of one lemon
  • 1 lemon, sliced
  • 2 tablespoons parsley, finely chopped

See also: Recipes from Hispanic cooking expert Denisse Oller.


  1. Preheat oven to 350ºF.

  2. In a large bowl, season potatoes with salt, pepper and rosemary.

  3. In an ovenproof frying pan, heat 2 tablespoons of olive oil; add potatoes and garlic. Sauté for 5–8 minutes.

  4. Add lemon juice and lemon slices to potatoes.

  5. Bake for 30–35 minutes until potatoes turn golden-brown and are fully cooked (an inserted toothpick should come out clean).

  6. Let rest for a few minutes. Serve as a side dish to meat or fish.

Next: Potatos with Huancaína, a traditional dish from Peru. >>

Potatoes with Huancaína (Spicy Cheese) Sauce 


Serves 6



  • 3 pounds Idaho potatoes, peeled and cut in ½-inch slices
  • 3 hard-boiled eggs, thinly sliced
  • 3 tablespoons olive oil
  • Salt to taste
  • 1 medium red onion, finely chopped
  • 1 garlic clove, chopped
  • 4 ounces fresh cheese, preferably feta
  • ½ teaspoon achiote (annatto) oil
  • 1 tablespoon jarred yellow chile
  • 2 tablespoons 2% milk
  • 6 botija olives, sliced



  1. Boil potatoes in slightly salted water for approximately 15–18 minutes or until cooked but firm.

  2. In a frying pan, heat 1 tablespoon of olive oil. Add potatoes and garlic, and sauté for 3-4 minutes at medium heat.

  3. Place onion, garlic, cheese, olive oil, achiote oil, yellow chile and milk in a blender; mix until creamy. If needed, add milk to adjust thickness.

  4. Pour sauce over cooked potatoes and garnish with sliced eggs and olives.

Achiote (Annatto) oil



  • 1 cup canola oil
  • ¼ cup achiote seeds


  1. In a small pan, heat oil and achiote seeds at medium heat for a few minutes.

  2. Remove from heat when it starts to boil, and let rest for a few minutes.

  3. Strain oil to remove seeds.

Next: Potatoes and pumpkin gratin. >>

Potatoes and Pumpkin Gratin


Serves 8–10


  • 1 2-pound pumpkin
  • 2 large Idaho potatoes (approx. 20 ounces)
  • 2 garlic cloves, finely chopped
  • 1 teaspoon fresh thyme, finely chopped
  • 1 teaspoon fresh sage, finely chopped
  • Salt and pepper to taste
  • 1 cup light cream
  • 4 ounces grated Parmesan cheese
  • ½ cup pumpkin seeds
  • Cooking spray
  • Ovenproof  9-by-12-inch pan


  1. Preheat oven to 375ºF.

  2. Peel pumpkin and cut in half vertically. Clean well and cut in 1/8 inch slices, preferably using a mandolin slicer.

  3. Peel potatoes and cut horizontally in 1/8-inch slices.

  4. Spray ovenproof pan with cooking oil, and arrange a layer of pumpkin slices close together. Season with salt and pepper to taste, and spread garlic, thyme, sage and cheese evenly. Add a layer of potatoes; season and evenly spread garlic, thyme, sage and cheese. Repeat procedure, alternating one layer of pumpkin, one layer of potatoes, and, finally, one layer of pumpkin. Season and spread the rest of the indicated ingredients between each layer.

  5. Pour light cream over layers and press with fingertips to make sure all ingredients are soaked well. Spread the remaining cheese. Cover with aluminum foil and bake for 55–60 minutes.

  6. Brown pumpkin seeds in a nonstick pan at medium-low heat for 2–3 minutes. Set aside.

  7. Once the gratin is ready, remove the aluminum foil, spread the pumpkin seeds on top and bake at 375ºF for an additional 5–8 minutes. Remove from oven and let rest for 20 minutes, until all the liquid is absorbed.

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