Description
Three kinds of Bolivian potatoes baked in pink salt, served with a creamy potato sauce and vibrant nasturtium.
Ingredients
Scale
- 150 ml (½ cup) Milk
- 125 ml (½ cup) Water
- 9 oz (227 g) Huaycha Potato (Bolivian. Use any “Floury” potato.)
- 2 oz (70 g) Unsalted butter
- 3 gr (? tsp) Salt
- 1 lbs (454 g) “Huaycha” potatoes
- 1 lbs (454 g) “Katy” potatoes
- 1 lbs (454 g) “Ajahuira” potatoes
- 4 lbs (1815 g) Salt
- 2 oz (57 g) “Huaycha” potatoes
- 2 oz (57 g) “Katy” potatoes
- 2 oz (57 g) “Ajahuira” potatoes
- 5 gr (? oz) Elderberry capers
- 3 leaves Nasturtium
- 2 oz (57 g) Potato Cream
- POTATO CREAM
- BAKED POTATOES (BOLIVIAN POTATOES)
- PLATING
Instructions
- Peel the potatoes, wash them, and pass them through a juice extractor.
- Cook potato juice at a low temperature for two hours, stirring every 5 minutes. Add milk and salt, mix well, and continue cooking at a low temperature for two more hours.
- Remove from heat, add butter, and mix well with a hand blender.
- For the Soup:
- Wash potatoes well without damaging the skin.
- In a baking tray, cover the bottom with a light layer of salt.
- Place the potatoes on the salt and cover them completely with more salt. Repeat this process as needed to ensure the potatoes are well covered.
- Bake at 200°C (392°F) for 30 minutes and allow to cool in the salt.
- When the salt is cooled, carefully break it and remove the potatoes.
- For the Plating:
- Heat the potato cream at a low temperature, stirring constantly to prevent sticking.
- Heat the baked potatoes in a dry pan until they turn white.
- Pour the potato cream onto a plate first, arrange the baked potatoes on top of the cream, and decorate with capers and nasturtium flowers.
Notes
- For best results, use potatoes with a high starch content like russet or Yukon gold if Huaycha, Katy, and Ajahuira potatoes are unavailable.
- To prevent the potato cream from sticking, use a non-stick pan and stir frequently while heating.
- Store leftover baked potatoes in an airtight container in the refrigerator for up to 3 days; reheat gently before serving.
- Prep Time: 30 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Bolivian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5
- Sodium: 500
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 5
- Protein: 5
- Cholesterol: 20