Global Potato Recipes — Peruvian, Indian & Moroccan Dishes (Easy Rustic Eats)

As you might have figured out by now, a big part of traveling is food. Food is powerful. It’s the great connector—shaping our memories and cultivating community. Friends and strangers alike share their cultural traditions, their favorite foods, and their most treasured recipes.

You probably have your own story about how food has impacted your life. Maybe it’s the experience of sharing a family meal or a time when you tried something new (and delicious).

Surely, you’ll have some unforgettable meals on one of Rustic Pathways’ high school summer travel programs, but if you can’t wait for your trip to begin, here are three global potato recipes you can prepare at home—each inspired by one of our teen travel destinations.

Around the world, potatoes show up in hundreds of different forms—creamy, crispy, spicy, and everything in between. In this Rustic Eats roundup, we’re sharing:

• Papa a la Huancaína from Peru – slices of potato covered in a subtly spicy, cheesy Huancaína sauce.
• Bombay Potatoes inspired by India – crispy, oven-roasted potatoes coated in warm spices.
• Maakouda Batata from Morocco – golden, spiced potato cakes that are perfect as a side or sandwich filler.

Try one as a new side dish or make all three for a global potato night that might just inspire your next trip.

Papa a la Huancaína (Peru)

This Peruvian potato dish is composed of thickly sliced boiled potatoes that are covered in a subtly spicy, cheesy, salty blanket of Huancaína sauce.

Prep time: 30 minutes
Servings: 6, as a side

Ingredients

• 6 yellow potatoes, peeled
• 2 tablespoons aji amarillo paste (or half a habanero—may be spicier!)
• 2 tablespoons vegetable oil
• 4 saltine crackers
• 8 ounces queso fresco
• 1 cup evaporated milk
• Salt to taste

To serve

• Hard boiled eggs, cut in half
• Black olives
• Parsley, chopped

Directions

• Boil the potatoes until soft and easily pierced with a fork. Thickly slice the potatoes, about 1/2 inch.
• In a blender, process the aji amarillo paste, oil, evaporated milk, crackers, queso fresco, and salt until smooth.
• Place the potato slices on a plate and cover generously with the sauce.
• Decorate with black olives, hard boiled eggs, and chopped parsley. Serve at room temperature.

Bombay Potatoes (India)

These Indian-inspired potatoes are crispy on the outside, soft on the inside, and incredibly flavorful.

Prep time: 1 hour
Servings: 6, as a side

Ingredients

• 6 yellow potatoes, peeled and cut into bite-sized pieces
• 1 1/2 teaspoons kosher salt, divided
• 1 teaspoon turmeric
• 3 tablespoons vegetable oil
• 2 teaspoons black mustard seed
• 1 teaspoon curry powder
• 1 teaspoon garam masala

To serve

• Parsley or cilantro, chopped

Directions

• Preheat the oven to 400°F (200°C). Place the potatoes in a large pot along with 1 teaspoon of the salt, turmeric, and enough water to cover by 1 inch. Bring to a boil, then reduce heat and simmer for 5 minutes.
• Strain the potatoes and transfer to a large bowl. Add the oil, mustard seed, curry powder, garam masala, and remaining salt. Toss to coat evenly.
• Transfer the potatoes to a foil-lined rimmed baking sheet and roast in the preheated oven for 30 to 40 minutes, flipping once halfway through, until crispy and fork-tender.
• Remove from the oven, sprinkle with chopped herbs, and serve hot.

Maakouda Batata (Morocco)

A popular street food in Morocco, these spiced potato cakes can be eaten as a side or as a sandwich filler in khobz.

Prep time: 2 hours (including chilling time)
Servings: About 15 three-inch potato cakes

Ingredients

• 6 yellow potatoes, peeled
• 1 small onion, finely chopped
• 1 to 2 tablespoons butter
• 3 or 4 cloves garlic, pressed
• 1 1/2 tablespoons cumin
• 2 teaspoons salt
• 1/2 teaspoon black pepper (or more to taste)
• 1 teaspoon turmeric (optional)
• 1/4 cup chopped cilantro
• 2 eggs, beaten
• Oil, for frying

Directions

• Peel the potatoes and place in a pot. Cover with salted water and boil just until a sharp knife can be inserted halfway through the potatoes. Drain and plunge into ice water to stop the cooking. Drain again and allow to cool slightly, then chill the potatoes, covered, in the refrigerator for about an hour (or overnight).
• Melt the butter in a small skillet. Add the onions and sauté gently over medium-low heat for 5 to 10 minutes, or until translucent. Add the garlic and sauté 1 minute more, stirring constantly. Remove from heat.
• Grate the chilled potatoes into a mixing bowl. Gently toss in the spices, onions, garlic, and cilantro.
• Stir in enough of the beaten eggs to bind the potatoes, but not so much that there is excess egg pooling at the bottom of the bowl.
• With wet hands, shape the potato mixture into cakes about 3 inches in diameter.
• Heat enough oil to generously cover the bottom of a skillet or griddle. Add the potato cakes and cook slowly over medium heat, about 5 to 10 minutes per side, until deep golden brown.
• Serve the maakouda warm as a side dish or tucked into bread as a sandwich.

Travel-Inspired Cooking with Rustic Pathways

Cooking dishes like these is one way to bring the world into your kitchen. But the best way to experience global flavors is to try them in the places they come from.

Explore Rustic Pathways’ teen travel programs to visit destinations like Peru, India, and Morocco, meet local communities, and share meals that you’ll remember long after you return home.

View all student travel programs

Want more travel-inspired recipes? Discover more Rustic Eats dishes and start planning your next culinary adventure.