These purple potatoes are a high impact side dish. Roasted purple potatoes have a crispy outer layer, but are fluffy within. A sunny yellow chili sauce adds coolness and kick. Fried herbs give a crunch of flavor at the end.
Peruvian Purple Potatoes With Aji Amarillo and Fried Herbs
2 lbs baby purple potatoes, scrubbed, dried and halved if large
1/4 cup plus 3 tbsp extra virgin olive oil, divided
1/2 cup sour cream or Greek yogurt
4 tbsp aji amarillo paste
Juice of 1 lime
1/2 cup mixed fresh herb leaves (sage, rosemary, thyme & parsley), washed and dried well
Coarse salt and pepper
Sambal Oelek for garnish
- Make the aji amarillo sauce: in a bowl, combine sour cream, aji amarillo paste, lime juice and salt and pepper to taste.
- Preheat oven to 400° and line a baking sheet with parchment. Toss the potatoes with 3 tbsp of olive oil and season with salt and pepper on the prepared pan. Roast for 40 minutes, tossing once, until tender on the inside and crispy on the outside.
- While potatoes are roasting, heat remaining 1/4 cup olive oil in a small skillet over medium high heat. When oil is shimmering, fry the herbs in batches separated by kind. Fry until fragrant and crispy, about 10 seconds per batch. Remove with a fork to paper towels to drain and season with salt.
- To serve, spread the aji amarillo sauce on a platter and mound the roasted potatoes on top. Scatter the fried herbs over the top and finish with a few drops of sambal oelek or hot sauce of your choice.