Peruvian Purple Potatoes with Aji Amarillo and Fried Herbs

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
Serves 4

Ingredients
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

1. Make the aji amarillo sauce: in a bowl, combine sour cream, aji amarillo paste, lime juice and salt and pepper to taste.
2. 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.
3. 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.
4. 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.