Bolivian Papalisa Potato Ají de Papalisa

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

Traditional Bolivian lunch dish featuring tender papalisa potatoes in a rich, spicy ají rojo sauce with fresh herbs. This Latin American-inspired vegetarian recipe, ready in about 40 minutes, pairs papalisa potatoes, peeled and halved, aji rojo paste, onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb papalisa potatoes, peeled and halved
• 4 tbsp aji rojo paste
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 3 tbsp vegetable oil
• 1/4 cup cilantro, chopped
• 1 tsp salt
• 2 cups water
• 1 tbsp lime juice

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Instructions

1. Step 1: In a large saucepan, heat 3 tbsp vegetable oil over medium heat. Add 1 small finely chopped onion and 2 minced garlic cloves, sauté for 4-5 minutes until soft and fragrant.
2. Step 2: Stir in 4 tbsp aji rojo paste and cook for 2 minutes, stirring frequently to release the sauce’s aroma.
3. Step 3: Add 1 lb peeled and halved papalisa potatoes to the saucepan, stirring them to coat evenly with the sauce.
4. Step 4: Pour in 2 cups water, season with 1 tsp salt, and bring to a gentle boil. Reduce heat to low, cover, and simmer for 25 minutes until potatoes are tender.
5. Step 5: Remove from heat, stir in 1/4 cup chopped cilantro and 1 tbsp lime juice for brightness, mixing gently before serving warm.