Peruvian Causa
In 2010 I went on a culinary tour of
Peru. The food was amazing, and one
of my very favorite dishes was causa,
a very elegant potato “salad”. This is a
beautiful, versatile, layered potato dish,
made with mashed yellow potatoes,
chilis, avocado and a choice of fillings
including crab, shrimp and chicken
and often topped with hard boiled eggs
and onions. Many Peruvian recipes call
for the traditional aji Amarillo pepper,
which is moderately hot with a fruity
flavor. For presentation you will need
an individual cup mold. If you don’t
have one, use an empty soup can, with
both ends removed.
Potato Layer
2 medium yellow potatoes
1 Tbsp aji Amarillo chili paste
1 Tbsp vegetable oil
Juice of ½ lime
salt and white pepper
Filling
3 avocado slices, about ½” thick
4 to 6 peeled, cooked medium prawns
Sauce
1 cup
½ cup
1 tsp
1 Tbsp
mayonnaise
ketchup
Worcestershire sauce
lemon juice
To Serve
Invert the causa onto an individual
serving plate. Garnish as desired and
serve with additional aji amarillo paste
and sauce.
NOTE: I have found a prepared aji
Amarillo paste in some stores. If you
can’t find it, puree 1 orange bell pepper
with ½ to 1 small habanero pepper
and use this as a substitute for the
Roasted,Smashed and
Loaded Potatoes
If you crave the creaminess of a
mashed potato with the crispness of a
fried potato, try a “smashed” potato.
These can be served very simply as
a side dish with butter and herbs, or
they can be layered and loaded with
toppings like sour cream, bacon and
cheese. Think potato nachos!
2 pounds
¾ cup
6 Tbsp
small (1 to 2”) red potatoes
water
olive oil
salt and pepper
Toppings such as fresh chopped
thyme, shredded cheese, sour cream,
salsa, bacon crumbles, chives
Heat oven to 500 degrees. Arrange
potatoes on a rimmed baking sheet,
add ¾ cup water and cover tightly
with foil. Bake 25 to 30 minutes, until
potatoes are tender. Remove foil and
let cool about 10 minutes. Remove
any excess water from the pan with a
paper towel.
In the same pan, coat potatoes with
about 3T oil. Space potatoes evenly
on the sheet and “smash” each potato
to about 1/3” thick. This can be done
with the bottom of a heavy measuring
cup, a meat pounder, or any utensil to
get the potatoes flat and evenly thick.
Sprinkle potatoes with remaining oil,
salt and pepper, and fresh thyme if
desired.
Roast potatoes on upper rack about
20 minutes, then move to lower rack
and roast another 20 to 30 minutes.
To serve, stack potatoes on platter
and drizzle with sour cream, bacon
bits, shredded cheese and chives.
Serve immediately.
Peruvian Causa
Toppings
Can be an array of chopped vegetables,
olives, hard boiled eggs, parsley
Cook potatoes in boiling salted
water until tender. Drain water, and
when cool enough to handle, peel and
mash the potatoes with forks or potato
ricer. Add vegetable oil, chili pep-
per paste, lime juice, salt and pepper.
Mix until thoroughly combined and
smooth.
Lightly oil the inside of an individu-
al cup mold and place on a plate. Line
the base of the mold with a layer of
potatoes, about ½” thick. Add a layer
of cooked prawns, arranging evenly
on the outside edge of the mold. Add
another layer of potatoes, then a layer
of avocado slices. Finish with a layer of
potatoes. Chill at least one hour until
ready to serve.
GILROY • MORGAN HILL • SAN MARTIN
WINTER 2020
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