Arequipena Potatoes


  • 2 1/2 to 3 pounds boiling potatoes, peeled and cut into 1/4inch dice
  • 1/4 pound feta cheese, crumbled
  • 1/4 pound anejo cheese, cut into 1/4inch dice
  • 1 1/2 teaspoons coarse sea salt
  • 4 tablespoons olive oil
  • 1/2 cup heavy cream or milk
  • 1 ancho pepper, stemmed
  • 3 green onions, dark green parts only, thinly sliced on the diagonal


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