As we say farewell to April, we move deeper into spring and closer to summertime in Los Angeles. While nearly all of Southern California weather is well above agreeable, spring and summer in the sprawling city are especially nice. With our proximity to the ocean, it is almost impossible to turn down at least an occasional day of basking in the sun and swimming in the Pacific.
Tweeting, twittering, blogging, "Starbucking," and “405ing” aside- the sun’s uninhibited presence begs us to join it. The warm weather and widespread rising Serotonin levels in Angelinos is a legible invitation to get outside and enjoy some good food and a margarita or two with some friends. While, simple chips and salsa are an invincible classic with margaritas, there are a plethora of exciting spring and summer snacking options. Peruvian purple potatoes with a creamy jalapeno and cilantro dipping sauce is an innovative way to enjoy some South American Flavors in Southern California.
Peruvian purple potatoes with a creamy jalapeno and cilantro dipping sauce
Ingredients
Purple Peruvian Potatoes
1 1/2 cup purple peruvian potatoes (scrubbed and sliced into thin spears)
A drizzle of olive oil
The zest of about 1/2 of one fresh lime
Coarse sea salt and fresh ground pepper to taste
Method of preparation
Begin by preheating the oven to 500 degrees F. Toss the thinly sliced potatoes in olive oil and season with salt and pepper to taste. Spread the potatoes evenly onto a lightly greased cookie pan and bake for about 6 minutes, flip the potatoes and bake for an additional 5-6 minutes or until crisp. Remove the potatoes from the oven, let cool slightly and then toss in a little more salt and pepper and lime zest.
Creamy Jalepeno and Cilantro Dipping Sauce
Ingredients
1 cup mayonaise
1 jalepeno roasted, seeded and diced finely
1/2 -1 fresh jalepeno seeded and diced finely ( amount depends on desired spice in dip)
1 1/2 cup fresh cilantro roughly chopped
2 tablespoons creme fraiche
2 cloves fresh garlic diced finely
Juice of 2-3 fresh limes
Salt and pepper to taste
Method of Preparation
Place all ingredients in a food processor or blender and blend until well mixed. Pour the dip into a small bowl and and enjoy with oven-hot potatoes. Save the remaining dip in the refrigerator and get creative with it. The sauce will work great on fish tacos, tamales, as the base for a salad dressing or spread on a chicken or veggie wrap etc.
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