Crispy-creamy potatoes with ají amarillo, garlic, rosemary, and charred citrus

Designed to pair perfectly with your smoked pollo a la brasa.

Concept Notes

• Uses yellow potatoes for their creamy interior and natural sweetness.
• Follows a par-cook → smoke → crisp methodology to guarantee restaurant-quality texture in 2 hours.
• Echoes pollo a la brasa flavours (ají amarillo, garlic, cumin, vinegar, citrus, herbs) without duplicating them.
• Can be cooked entirely on the pellet grill alongside the chicken.

Potatoes (Serves 6)

• 3 lb yellow potatoes, medium-sized, scrubbed (skin on)
• 2 tbsp kosher salt (for boiling)
• 1 lemon, halved
• 1 tbsp white vinegar

Smoking Seasoning

• 2 tbsp olive oil
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 tsp garlic powder
• ½ tsp smoked paprika
• ½ tsp ground cumin
• 1 tsp dried rosemary (or 1 tbsp fresh, finely minced)

Ají Amarillo Garlic Butter

• 3 tbsp unsalted butter
• 1 tbsp minced garlic
• 1½ tbsp ají amarillo paste
• 1 tsp lime zest
• 1 tsp lime juice
• ½ tsp honey (balances the pepper's fruitiness)
• Pinch of flaky salt

Finishing

• 1 tbsp chopped parsley
• 1 tbsp chopped cilantro
• Extra lime wedges
• Flaky salt for serving

Timeline Overview

Total prep-to-plate: 2 hr 10 min

Designed to sync with your pollo a la brasa cook.

• 0:00–0:25 Parboil potatoes
• 0:25–0:30 Steam dry
• 0:30–1:45 Smoke at 275°F
• 1:45–2:05 Crisp at 400°F
• 2:05–2:10 Toss in ají amarillo butter & finish

Instructions

1. Parboil for Perfect Texture

• Place potatoes in a pot and cover with cold water.
• Add kosher salt, lemon halves (squeezed in), and vinegar.
• Bring to a boil and cook 12–15 minutes until just tender (knife meets slight resistance).
• Drain and let them steam dry in the pot for 5 minutes.

Tip: Steaming prevents soggy skins and ensures they smoke and crisp properly.

2. Prep for Smoking

• Toss potatoes (whole) with olive oil and Smoking Seasoning.
• Slightly crush each potato with the bottom of a cup until they "crack" but don't fall apart—this exposes interior surface for smoke absorption and crisping.

3. Smoke

• Set pellet grill to 275°F.
• Place potatoes directly on the grate or on a perforated grill pan.
• Smoke for 75 minutes, turning once halfway through.
• They'll take on colour and a light smoke ring.

4. Crisp

• Increase grill to 400°F.
• Continue cooking for 20 minutes, until edges blister and bottoms are deeply golden.

5. Make the Ají Amarillo Garlic Butter

In a small pan over low heat:

• Melt butter.
• Add garlic and cook 30 seconds.
• Whisk in ají amarillo paste, lime zest, lime juice, honey, and a pinch of salt.
• Keep warm until serving.

6. Finish

• Transfer hot potatoes to a bowl.
• Drizzle generously with the ají amarillo butter.
• Add parsley and cilantro. Toss gently.
• Finish with flaky salt and lime wedges.

Plating (Professional Style)

• Create a shallow "swoosh" of ají amarillo paste or huancaína sauce on the plate.
• Pile a few crisped potatoes on top.
• Spoon a bit of melted butter mixture over the stack.
• Garnish with micro cilantro or thinly sliced scallions.
• Serve beside the smoked pollo a la brasa—the colours contrast beautifully.

Why This Pairs Perfectly

• The citrus + garlic + ají amarillo echoes the chicken's marinade.
• The smoke + crisp gives contrast to the juicy bird.
• Yellow potatoes are soft inside, echoing the chicken's richness without overpowering it.
• Lime and herbs keep the whole plate bright.