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Peruvian   -   Papas A La Arequipena (Peru)   adapted from The Art of South American Cooking

  • 3 Pounds Potatoes -- peeled & diced
  • 1/2 Pound Feta Cheese -- diced
  • 1/4 Pound Mozzarella Cheese -- diced
  • 1 1/2 Teaspoons Salt
  • 4 Tablespoons Olive Oil
  • 1/2 Cup Milk
  • 1 Mirasol Or Ancho Pepper -- seeded
Directions Combine potatoes, feta, mozzarella, and salt and 1 T of the oil in a bowl, toss. Distribute evenly in shallow earthenware or glass baking pan. Pour milk over potatoes. Seed the pepper by cutting it open lengthwise so that the pepper forms a small receptacle. push the pepper deep into the middle of the potatoes, cut side up and fill withthe remaining olive oil. Bake for 1-1 1/2 hours until tender at 350*. Remove from oven and spoon the oil from pepper over the potatoes and serve piping hot.
Serves 6
Time to Make 1:30

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