Peruvian Potatoes

Ingredients:

• 2-3 large Idaho® Russet potatoes, unpeeled
• Pinch of kosher salt
• 1/2 cup vegan mayonnaise
• 1/4 cup ají amarillo paste
• 2 teaspoons olive oil
• 1/2 garlic clove
• 1 teaspoon shallots, chopped
• 1 teaspoon Dijon mustard
• 1/4 teaspoon black pepper, ground
• 1/8 teaspoon cumin, ground
• 1/8 teaspoon plus extra pinch of salt, divided
• Canola oil for frying, as needed
• 2 tablespoons peanuts, roasted and lightly salted, chopped
• 2 tablespoons oil-cured black Beldi olives (or any oil-cured black olives), pitted and chopped
• 1 tablespoon scallions, chopped, green part only
• 1 tablespoon cilantro, chopped

Directions:

1. Preheat oven to 450°F.
2. Sprinkle the potatoes with a pinch of kosher salt, prick 3 or 4 times with a fork, and wrap each in aluminum foil. Bake until they are thoroughly cooked, about 45 minutes.
3. Remove potatoes from the oven, discard the foil and allow the potatoes to fully cool. Once cool, slice each potato into 1/4-inch-thick discs. (We prefer to keep the skins on for added flavor and texture.)
4. Meanwhile, prepare ají amarillo sauce: In a blender, combine the mayonnaise, ají amarillo paste, olive oil, garlic, shallots, mustard, pepper, cumin and 1/8 teaspoon salt; blend until smooth. (Sauce can be stored in the refrigerator for up to 5 days.)
5. When ready to serve, preheat a fryer to 375°F (or heat 1/2 inch of oil in a large skillet or saucepan over high heat). Line a plate with paper towels.
6. Fry the potato discs in the oil until they are golden brown on all sides, about 2 minutes. (Remember that the potatoes are already cooked inside, so the outside just needs some color.)
7. Remove potatoes from the oil and transfer to the paper towel–lined plate to absorb any excess oil. Sprinkle with the pinch of remaining salt.
8. Transfer 3 to 4 potato slices to a serving dish and garnish with the ají amarillo sauce, peanuts, olives, scallions and cilantro, then serve.