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Huatia
Huatia: Andean harvest potatoes and oca baked in hot earth, with a home oven version
After the potato harvest in May and June, families in Puno, Cusco and across the highlands build a huatia in the field: a little dome of dry earth clods heated with dried brush until the clods glow, then knocked down over freshly dug potatoes and oca so they bake slowly underground. Opened an hour later, the potatoes are smoky, floury and so soft their skins split, and the oca turns sweet and tangy. Everyone eats them with their hands, with salt, chilli sauce and fresh cheese. This recipe gives an oven method for home cooks: a lidded pot bedded with coarse salt and herbs, which traps heat and steam much like the earth. If you do try a real huatia outdoors, use a clear patch of ground away from anything that can catch fire and keep water nearby. Don't uncover the pot early to check: the steam escapes and the potatoes turn leathery. Fresh oca is sold in some markets as New Zealand yam; small sweet potatoes will do. Chef's tip: choose potatoes of a similar size so they all finish together, and serve with uchucuta.
- Total time
- 80 min
- Difficulty
- medium
- Serves
- 6
Ingredients
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What you'll need
Spices & pantry
Fresh ingredients (1)
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Method
0/5 doneStep 1: Heat the oven to 425°F (400°F fan) with a heavy cast-iron or clay pot and its lid inside for 15 minutes, until very hot.
15 minStep 2: Carefully take out the pot, pour in 1 ⅛ lb coarse salt in an even layer and lay 6 huacatay sprigs on top.
Step 3: Pack 2 ¼ lb small potatoes and 14 oz oca tightly onto the herbs, cover with the lid and return to the oven.
Step 4: Bake without opening for 50 minutes. The potatoes are done when a skewer slides through the largest one with no resistance and the skins have split.
50 minStep 5: Lift the potatoes and oca out of the salt, brush off any grains and serve hot in a basket with 1 tsp flaky salt for dipping.
Nutrition per serving
- Calories
- 190 kcal
- Protein
- 5 g
- Carbs
- 42 g
- Fat
- 1 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does huatia take?
- About 80 minutes in total: 10 minutes to prepare and 70 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of small potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
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