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Peruvian Potato in Huancaína Sauce_rev

Peruvian Potato in Huancaína Sauce

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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Course Appetizer
Cuisine Peruvian
Servings 4

Equipment

  • 1 Blender
  • 1 Large pot
  • 1 Knife
  • 1 Cutting board
  • 1 Large serving dish
  • 1 Mixing spoon

Ingredients
  

  • 4 Medium Yukon Gold potatoes peeled
  • 2 Whole hard-boiled eggs peeled and halved
  • 1 Cup queso fresco crumbled
  • 1/2 Cup evaporated milk
  • 1/4 Cup vegetable oil
  • 3 Tablespoons aji amarillo paste
  • 4 Crackers saltine
  • 1 Clove garlic minced
  • 1 Teaspoon salt
  • 1/2 Teaspoon black pepper
  • 4 Leaves lettuce for serving
  • 4 Large black olives pitted and halved

Instructions
 

  • Boil the potatoes in a large pot of salted water until tender, about 20 minutes.
  • Drain the potatoes and let them cool slightly before slicing them into thick rounds.
  • In a blender, combine queso fresco, evaporated milk, vegetable oil, aji amarillo paste, crackers, garlic, salt, and black pepper.
  • Blend the mixture until smooth and creamy.
  • Arrange lettuce leaves on a large serving dish.
  • Place the potato slices on top of the lettuce.
  • Pour the cheese sauce over the potatoes evenly.
  • Garnish with hard-boiled egg halves and black olive halves.
  • Allow the dish to rest for about 5 minutes before serving.

Notes

Extra tips: If you find aji amarillo paste too spicy, reduce the amount to suit your taste. For a smoother sauce, you can strain it through a fine-mesh sieve after blending. Adjust the consistency of the sauce by adding more evaporated milk if needed. Make sure to boil the potatoes until they are just tender to prevent them from falling apart when sliced.
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