Peruvian Papa a la Huancaina: Potatoes in Creamy Aji Amarillo Cheese Sauce for Sharing

Boil the whole potatoes in salted water until just tender, 20 to 25 minutes. Cool, peel and slice into thick rounds.

Serves 6

Ingredients

• 2 pounds yellow potatoes (Yukon Gold)
• 3 tablespoons aji amarillo paste
• 1 cup queso fresco, crumbled
• 1/2 cup evaporated milk
• 4 saltine crackers
• 1 small garlic clove
• 2 tablespoons vegetable oil
• 1/4 teaspoon salt
• 3 hard-boiled eggs, quartered
• 8 Kalamata or botija olives
• Butter lettuce leaves and chopped parsley, for serving

Instructions

1. Boil the whole potatoes in salted water until just tender, 20 to 25 minutes. Cool, peel and slice into thick rounds.
2. In a blender, combine the aji amarillo paste, queso fresco, evaporated milk, crackers, garlic, oil and salt.
3. Blend until completely smooth and pourable; add a splash more milk if it is too thick, or another cracker if too thin.
4. Line a platter with lettuce leaves and arrange the potato slices on top.
5. Spoon the huancaina sauce generously over the potatoes.
6. Garnish with the egg quarters, olives and parsley.
7. Serve chilled or at room temperature. The sauce keeps 3 days in the fridge and doubles as a dip for crackers and raw vegetables.
8. Named for the Andean city of Huancayo, papa a la huancaina is one of Peru's most iconic starters, served at family lunches and fiestas. Its bright yellow sauce gets its color and gentle fruity heat from aji amarillo, the country's signature chili pepper.

Nutrition (estimated, per serving)

• Calories: 290 kcal
• Protein: 11g
• Fat: 13g
• Carbohydrates: 33g
• Fiber: 3g
• Sugar: 4g
• Sodium: 430mg