Peruvian Fries
Rich Landau opened his first vegetarian restaurant in 1994. He and his wife Kate Jacoby are owners and chefs at Vedge.
When you think of potatoes, chances are that Ireland will come to mind before Peru. But Peru is where the potato started long before it made its way to Europe. And Papas a la Huancaína is perhaps the best example of a Peruvian signature dish, and it serves as the inspiration for our fries. While the uncommon assembly of garnishes (olives, cilantro, and peanuts) gives the dish its spark, the true star is the aji marillo sauce, which helps to make these the creamiest, zestiest “loaded” fries you’ll ever taste!
- Servings 4
Ingredients
- 2 to 3 large Idaho potatoes
- Pinch of kosher salt
- 60 ml (¼ cup) aji amarillo paste
- 5 ml (1 teaspoon) Dijon mustard
- 118 ml (½ cup) vegan mayo
- ½ clove garlic
- 5 ml (1 teaspoon) chopped shallots
- 10 ml (2 teaspoons) olive oil
- .3 ml (⅛ teaspoon) plus an extra pinch of salt
- 1.2 ml (¼ teaspoon) freshly ground black pepper
- .3 ml (⅛ teaspoon) cumin
- Canola oil for frying
- 30 ml (2 tablespoons) chopped roasted, lightly salted peanuts
- 30 ml (2 tablespoons) chopped black Beldi olives (substitute any oil-cured black olives)
- 15 ml (1 tablespoon) chopped scallions (green parts only)
- 15 ml (1 tablespoon) chopped cilantro
Preparation
1. Preheat the oven to 232°C (450°F). Sprinkle the potatoes with a pinch of kosher salt, prick 3 or 4 times with a fork, and wrap each in aluminum foil. Bake until they are cooked thoroughly, about 45 minutes. Remove the potatoes from the oven, discard the foil, and allow the potatoes to cool fully, then slice each potato into 6 long wedges. We prefer to keep the skins on for added flavor and texture.
2. Meanwhile, prepare the sauce by combining the aji amarillo paste with the mustard, mayo, garlic, shallot, olive oil, salt, pepper, and cumin in a blender. Blend until smooth. Leftovers can be stored in the refrigerator for up to 5 days.
3. Line a plate with paper towels. When ready to serve, preheat a fryer to 190°C (375°F) or heat 1.3 cm (1/2 inch) of the oil in a skillet or large saucepan over high heat. Fry the potatoes in the oil until they are golden brown on all sides, about 2 minutes. Remember that the potatoes are already cooked inside, so the outside just needs some color.
Rich Landau & Kate Jacoby
Rich Landau and Kate Jacoby are the husband-and-wife chefs and owners of Vedge, a modern vegetable restaurant that opened in 2011 to rave reviews from diners and critics alike and V Street, a global street food bar where the vegetables remain the center of the dish. Landau has been at the forefront of vegetarian dining since 1994, when he opened his first restaurant. In 2009, he served the first-ever vegan dinner at the James Beard House. In 2015, he was listed as a finalist for the James Beard award for Best Chef: Mid-Atlantic. Jacoby is Vedge’s pastry chef and manages its cocktail and wine program. In 2015, she was listed as a semifinalist for the James Beard award for Best Pastry Chef. They live in their native Philadelphia.
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