This best-selling dish celebrates plant-based cooking with Idaho® Russet potatoes that are baked, cooled and cut before being deep-fried for a crisp and golden crust. Chef Rich seasons the dish with a spicy sauce and layers of flavor from aji amarillo, peanuts, dried olives and cilantro.
- 2-3 large Idaho® Russet potatoes, unpeeled
- Pinch of kosher salt
- 1/2 cup vegan mayonnaise
- 1/4 cup ají amarillo paste
- 2 teaspoons olive oil
- 1/2 garlic clove
- 1 teaspoon shallots, chopped
- 1 teaspoon Dijon mustard
- 1/4 teaspoon black pepper, ground
- 1/8 teaspoon cumin, ground
- 1/8 teaspoon plus extra pinch of salt, divided
- Canola oil for frying, as needed
- 2 tablespoons peanuts, roasted and lightly salted, chopped
- 2 tablespoons oil-cured black Beldi olives (or any oil-cured black olives), pitted and chopped
- 1 tablespoon scallions, chopped, green part only
- 1 tablespoon cilantro, chopped
- Preheat oven to 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 thoroughly cooked, about 45 minutes.
- Remove potatoes from the oven, discard the foil and allow the potatoes to fully cool. Once cool, slice each potato into 1/4-inch-thick discs. (We prefer to keep the skins on for added flavor and texture.)
- Meanwhile, prepare ají amarillo sauce: In a blender, combine the mayonnaise, ají amarillo paste, olive oil, garlic, shallots, mustard, pepper, cumin and 1/8 teaspoon salt; blend until smooth. (Sauce can be stored in the refrigerator for up to 5 days.)
- When ready to serve, preheat a fryer to 375°F (or heat 1/2 inch of oil in a large skillet or saucepan over high heat). Line a plate with paper towels.
- Fry the potato discs 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.)
- Remove potatoes from the oil and transfer to the paper towel–lined plate to absorb any excess oil. Sprinkle with the pinch of remaining salt.
- Transfer 3 to 4 potato slices to a serving dish and garnish with the ají amarillo sauce, peanuts, olives, scallions and cilantro, then serve.