Mindy Kobrin

Prepared in 25 minutes or less.

• ½ tsp minced garlic
• 2 lbs medium Peruvian purple potatoes “Gem of the Andes” or russet potatoes
• ¼ lbs crumbled feta
• ½ cup whole milk
• 1 Tbs extra-virgin olive oil
• 1 Tbs yellow onion, finely chopped
• 1 Tbs bottled aji amarillo or aji mirasol paste
• ½ cup Kalamata pitted olives, chopped for garnish
• 2 limes, cut into wedges for garnish
• Fresh pepper and salt to taste

Cover potatoes with water in a medium pot and season generously with salt. Over medium high heat, simmer covered until just cooked through, approximately 20 minutes.

Drain potatoes, cool and set aside.

Next, mince and mash garlic to a paste and add a pinch of salt.

In a blender, mix the paste with the remaining main ingredients until very smooth and with a consistency thicker than cream. If necessary, thin with a touch more milk.

Cut potatoes crosswise into ¼ –inch thick slices.

Spoon some sauce onto a large shallow platter then top with potatoes. Add garnish and serve with extra sauce in a bowl on the side. Serves 8.

Gamberi, Italian for shrimp, (gamberoni: large shrimp or prawns) is a staple in any Mediterranean diet. Inspired by Italy’s Coast and Greece’s Cyclades Islands, this outstanding Mediterranean dish is easy as a summer breeze. So intoxicating and delicious, this dish becomes a mythic Greek tale.