Papas Rellenas

Last Updated on February 23, 2023 by Chef Mireille

These stuffed potatoes are popular throughout South & Central America, but I did the Peruvian version here by adding some Peruvian pepper pastes for additional flavor. Peruvian food is one of my favorite South American cuisines due to their penchant for spice. Stop by a market like Mi Tierra and you can see the full line of pepper pastes from Rocoto to Aji Amarillo. Explore the various flavors of this diverse cuisine!

Although it is traditionally made with all white potatoes, I happened to have some Peruvian blue potatoes at home, so I used a mixture of both.

Papas Rellenas

Prep Time: 80 minutes

Cook Time: 15 minutes

Yield: 11 papas rellenas

Ingredients:

• 25 oz. peeled potatoes
• 2 tablespoons oil
• 1 finely chopped onion
• 3 finely chopped garlic cloves
• 9 oz. ground turkey (ground beef would be more traditional)
• 3/4 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 2 1/4 teaspoons Panco pepper paste
• 3/4 teaspoon salt
• 2 tablespoons finely chopped cilantro
• 2 tablespoons grated Cayambe cheese (or any other fresh cheese)
• 3/4 cup all purpose flour (I used a combination of both all purpose and whole wheat flour)
• 4 eggs
• 1 cup Italian seasoned breadcrumbs
• oil, for deep frying
• crema, for serving
• hot sauce, for serving

Boil the potatoes in a large pot of boiling water until tender. Drain and mash. Set aside to cool. While potatoes are cooking, make the filling.

Heat oil in a skillet. Add onion and garlic. Saute until softened.

Add ground turkey and cook until meat is cooked through. While meat is cooking, add oregano and cumin. Add pepper paste and salt and cook for another 2 minutes.

Add cilantro and cheese. Stir to combine. Set aside to cool.

Set up 3 bowls for classic breading. Place the flour in a shallow bowl. Beat the eggs in a different bowl. Place the breadcrumbs in another bowl.

With moistened hands, take approximately 1/3 cup potato and flatten into your palm. Add about 1 tablespoon of filling. Wrap the potato around the filling. First roll in the flour and then shake off the excess. Dip in the eggs, making sure all sides get thoroughly coated with the egg. If there is no egg on part of it, the breadcrumbs will not stick to it. Then roll in the breadcrumbs and shake off excess. Repeat until all the potatoes are used up.

Heat a deep skillet with enough oil for deep frying. If you place one in the oil and it does not sizzle, your oil is not hot enough. Place the fritters in the hot oil and fry for a few minutes until browned and crispy. Transfer to paper towels to drain excess oil.

Serve with crema and hot sauce.

Soft on the inside and crispy on the outside – definite crowd pleaser!

They make a great tea time snack also – for your Latin American merienda!

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Papas Rellenas

Prep Time1 hour hr 20 minutes mins

Cook Time15 minutes mins

Servings: 11

1x2x3x

Ingredients

• 2 lbs peeled potatoes
• 2 tablespoons oil
• 1 finely chopped onion
• 3 finely chopped garlic cloves
• 9 oz. ground chicken or ground turkey ground beef would be more traditional
• 3/4 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 2 1/2 teaspoons Panco pepper paste
• 3/4 teaspoon salt
• 2 hard boiled eggs
• 2 tablespoons finely chopped cilantro
• 2 tablespoons grated Cayambe cheese or any other fresh cheese
• 3/4 cup all purpose flour I used a combination of both all purpose and whole wheat flour
• 2 eggs
• 1 cup Italian seasoned breadcrumbs
• oil for deep frying
• crema for serving
• hot sauce for serving

Instructions

• Boil the potatoes in a large pot of boiling water until tender. Drain and mash. Set aside to cool. While potatoes are cooking, make the filling.
• Heat oil in a skillet. Add onion and garlic. Saute until softened.
• Add ground turkey and cook until meat is cooked through. While meat is cooking, add oregano and cumin. Add pepper paste and salt and cook for another 2 minutes.
• Add cilantro and cheese. Stir to combine. Set aside to cool.
• Place the flour in a shallow bowl. Beat the eggs in a different shallow bowl.
• First roll in the flour and then shake off the excess. Dip in the eggs, making sure all sides get thoroughly coated with the egg. If there is no egg on part of it, the breadcrumbs will not stick to it.
• With moistened hands, take approximately 1/3 cup potato and flatten into your palm. Add about 1 tablespoon of filling. Wrap the potato around the filling.
• Heat a deep skillet with enough oil for deep frying. If you place one in the oil and it does not sizzle, your oil is not hot enough. Place the fritters in the hot oil and fry for a few minutes until browned and crispy. Transfer to paper towels to drain excess oil.
• Serve with crema and hot sauce.

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