Papa Rellena (Peruvian Stuffed Potato with Beef)

Method

1. 1

   Boil the potatoes in salted water until completely tender, about 20 minutes.

2. 2

   Drain and pass the hot potatoes through a ricer, or mash very smooth; season with salt and let cool until just warm enough to handle.

   💡 Ricing while hot avoids the gluey mash that cracks when you shape the shells.

3. 3

   Meanwhile, brown the ground beef with the onion and garlic in a splash of oil over medium heat, about 6 minutes, then stir in the aji amarillo paste and cook 1 minute more.

4. 4

   Off the heat, stir the chopped hard-boiled egg and olives into the beef, season, and let the filling cool slightly.

5. 5

   With damp hands, take a portion of mashed potato, flatten it in your palm, spoon a little filling into the center, and fold the potato around it to seal into a smooth oval. Repeat to make 8.

   💡 Wetting your hands between each one keeps the potato from sticking and cracking.

6. 6

   Roll each stuffed potato lightly in flour, then in the beaten egg, tapping off the excess.

7. 7

   Heat the oil to 180°C and fry the potatoes in batches until deep golden all over, about 4 minutes each.

8. 8

   Drain briefly on paper towels and serve hot, with salsa criolla or lime on the side if you like.