Active Time

　　45 min

　　Total Time

　　1 hr

　　Wait until you try these llapingachos. The name may be hard to pronounce ("yop- in-GAH-chos," if you were wondering), but these mashed-potato patties from the mountains of Ecuador have a crisp exterior and a warm, cheese-laced pillowy middle that might be better served by a word that's much easier to say: perfecto.

　　

Ingredients

Makes 4 (side dish) servings

　　1 1/2 pound Yukon Gold potatoes

　　1 garlic clove, finely chopped

　　1/3 cup plus 1/2 cup finely chopped scallions, divided

　　6 tablespoons annatto oil , divided

　　1/2 teaspoon ground cumin

　　1 medium tomato, chopped

　　3/4 cup milk

　　1/2 cup crunchy peanut butter

　　6 ounces Münster cheese, coarsely grated (2 cups)

　　

Step 1

Peel potatoes and cut into 1-inch pieces. Cover potatoes with cold water in a medium pot, then stir in 1 teaspoon salt and simmer until very tender, about 18 minutes.

　　

Step 2

While potatoes simmer, cook garlic and 1/3 cup scallions in 2 tablespoons annatto oil in a small saucepan over medium heat, stirring, until softened, about 2 minutes. Stir in cumin and 1/4 teaspoon pepper and cook, stirring, 1 minute. Add tomato and cook, stirring, 2 minutes. Add milk and bring to a bare simmer, then remove from heat and stir in peanut butter until combined well. Keep peanut sauce warm, covered, off heat.

　　

Step 3

Drain potatoes, then mash in a bowl.

　　

Step 4

Cook remaining 1/2 cup scallions with 1/4 teaspoon salt and 1/4 teaspoon pepper in 2 tablespoons annatto oil in a small saucepan over medium heat, stirring, until scallions are softened, then stir into potatoes along with cheese. Form potato mixture into 8 balls and flatten each into a 3-inch patty.

　　

Step 5

Heat 1 tablespoon annatto oil in a 12-inch nonstick skillet over medium-high heat until hot, then fry cakes in 2 batches, turning over once, until crusty, about 6 minutes per batch. Add remaining tablespoon annatto oil for second batch.

　　

Step 6

Gently reheat peanut sauce, thinning to a creamy consistency with a little water if necessary. Season sauce with salt and serve with potato cakes.