Crispy Crushed Potatoes with Aji-Style Pan Sauce and Stewed Beans

Golden-crisped crushed potatoes meet a cumin-oregano aji-style pan sauce with stewed black beans. The plate echoes Frost Work on the Puna, where Mamani's household hauled dense highland tubers before frost sang underfoot near the qollqa.

Serves 4

Estimate for one serving

• 450 cal
• 12g protein
• 25g carbs
• 8g fat
• 3g fiber

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Ingredients

• 2 lbs small potatoes
• 2 cans (15 oz each) canned black beans
• 1 medium onion
• 4 cloves garlic
• 1 tsp ground cumin
• 2 tsp dried oregano
• 2 tsp smoked paprika
• 1 cup vegetable broth
• 4 tbsp olive oil
• 1 tsp salt

Instructions

1. 1Boil whole potatoes in salted water for 15 minutes until just tender, then drain and cool slightly.
2. 2Heat olive oil in a large skillet over medium-high heat, add crushed potatoes in a single layer, and cook 8 minutes per side until golden and crisp.
3. 3In a separate saucepan, sauté chopped onion and garlic in olive oil for 4 minutes, then add drained beans, cumin, oregano, smoked paprika, salt, and vegetable broth; simmer 15 minutes until thickened.
4. 4Remove potatoes to a plate, add remaining olive oil and smoked paprika to the hot skillet, stir 30 seconds to create aji-style pan sauce, then pour over the potatoes.
5. 5Serve crispy crushed potatoes with the pan sauce spooned on top alongside the stewed beans.