Lunch · 35 min · peruvian

Papa a la Huancaína

If you like yellow potatoes, you’ll love this Peruvian lunch — 35 minutes from craving to table.

✓ USDA-verified nutrition data

Ingredients

• 2 lb Yellow potatoes
• 4 Ají amarillo
• 8 oz Queso fresco
• 1/2 cup Evaporated milk
• 4 Saltine crackers
• 8 Lettuce leaves
• 3 Hard-boiled eggs
• 8 Black olives
• 1/4 cup Vegetable oil

Steps

1. Boil the potatoes whole until tender, cool, peel, and slice into thick rounds. Arrange over lettuce leaves on a platter.
2. Blend the ají amarillo, queso fresco, evaporated milk, crackers, and oil into a thick, pourable golden sauce. It should coat a spoon heavily.
3. If the sauce is too thick, thin with splashes of milk; too thin, add another cracker. Season with salt — the cheese brings some already.
4. Pour the sauce generously over the potato slices, letting it pool on the platter.
5. Garnish with egg quarters and olives. Serve at room temperature as a starter or light lunch.

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