Lunch · 40 min · peruvian

Ocopa Arequipeña

This is the kind of Peruvian lunch you’ll make on repeat — yellow potatoes and peanuts, 40 minutes, big payoff.

✓ USDA-verified nutrition data

Ingredients

• 2 lb Yellow potatoes
• 3/4 cup Peanuts
• 3 Ají mirasol
• 6 oz Queso fresco
• 1/2 cup Evaporated milk
• 4 Saltine crackers
• 1/4 cup Huacatay
• 2 cloves Garlic
• 1/4 cup Olive oil
• 2 Hard-boiled eggs
• 8 Black olives

Steps

1. Toast the peanuts and the seeded ají mirasol in a dry skillet until fragrant and slightly darkened, 4 minutes. This toasting is the soul of ocopa.
2. Blend with the queso fresco, evaporated milk, crackers, huacatay, garlic, and olive oil into a thick, brick-red sauce. Thin with milk as needed.
3. Boil the potatoes whole until tender; cool, peel, and slice into thick rounds.
4. Arrange the potato slices overlapping on a platter and blanket with the ocopa sauce.
5. Garnish with egg quarters and olives. Serve at room temperature — ocopa waits happily for the table.

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