Gluten Free Peruvian Green Ají Sauce with Crispy Potatoes Recipe
This delicious sauce hails from Peru and makes a great dipping sauce, marinade, salad dressing, or a topping to finish off a dish.
Servings: 2 Servings
Calories: 439kcal
Ingredients
For the potatoes:
- 2 large russet potatoes
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon kosher or fine sea salt
For the sauce:
- 1-3 jalapeño peppers depending on desired spiciness
- 1 bunch fresh cilantro
- 2 garlic cloves
- ½ cup mayonnaise
- Zest and juice of 1 lime
- ½ teaspoon kosher or fine sea salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon extra-virgin olive oil optional
Instructions
- Preheat the oven to 425ºF. Grease a baking sheet with gluten-free nonstick cooking spray and set aside.
- Slice the potatoes into ¼-inch thick slices, then cut each slice into ¼-inch sticks. Place on the baking sheet and drizzle with oil and spices. Toss with your hands, then arrange on the baking sheet so there is space between each fry (this will help them get extra crispy).
- Bake on the center rack for 20 minutes, flipping half way through.
- While the potatoes cook, prepare the sauce. Slice the jalapeños in half lengthwise and remove seeds (unless you like extremely spicy food).
- Place jalapeños in a blender. Add remaining ingredients. Blend on high until smooth and creamy.
- To serve, transfer sauce to a bowl and arrange fries around the bowl.
Nutrition
Calories: 439kcal | Carbohydrates: 46g | Protein: 5g | Fat: 26g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 1593mg | Potassium: 906mg | Fiber: 3g | Sugar: 3g | Vitamin A: 430IU | Vitamin C: 21.4mg | Calcium: 33mg | Iron: 1.9mg