A delightful twist on classic home fries, this recipe combines vibrant Peruvian flavors with a touch of spice.
Heat a skillet over medium heat and add a portion of the olive oil.
Ensure the skillet is hot before adding the oil to prevent sticking.
Add half of the potatoes in a single layer and cook until golden brown, flipping halfway.
Avoid overcrowding the skillet to ensure even browning.
Remove the potatoes and set aside. Repeat with the remaining potatoes.
Keep the cooked potatoes warm by covering them with foil.
In the same skillet, add more oil and sauté the onions until soft.
Stir frequently to prevent burning.
Add the chili and bell pepper to the skillet and cook until tender.
Adjust the heat to medium-low if the vegetables start to brown too quickly.
Return the potatoes to the skillet and mix with the vegetables. Add garlic and cook for a few more minutes.
Ensure the garlic is evenly distributed for consistent flavor.
Sprinkle cheese and lemon juice over the mixture and cook until the cheese melts.
Cover the skillet briefly to help the cheese melt faster.
Serve hot, garnished with peanuts and cilantro, with lemon wedges on the side.
Serve immediately for the best texture and flavor.
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