Papa a la Huancaína
Golden potatoes are topped with a creamy sauce that is almost Holandaise-like, but it has a nice spicy kick thanks to aji amarillo.
Servings 4
Calories 476kcal
Ingredients
- 6 yellow potatoes
- ½ cup aji amarillo paste
- 2 tablespoons vegetable oil
- 4 saltine crackers
- 8 ounces queso fresco crumbled
- 1 cup evaporated milk
- pinch Kosher salt
- Iceberg lettuce
- black olives sliced
- 3 eggs hard-boiled, peeled, sliced
- parsley for garnish
Instructions
- Peel the potatoes.
- Bring a large pot of lightly salted water to a boil.
- Add potatoes and cook until just soft. Do not over cook. Remove, drain, and run under cold water. Drain again. Slice thick.
- Place aji, oil, crackers, cheese, milk and salt into a blender and process until creamy smooth.
- To assemble, lay down a few leaves of lettuce.
- Top with the potatoes and drizzle heavily with the sauce.
- Add the olives and eggs.
- Garnish with parsley and serve.
Notes
Serve immediately.
Nutrition
Calories: 476kcal | Carbohydrates: 35g | Protein: 22g | Fat: 29g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 180mg | Sodium: 583mg | Potassium: 797mg | Fiber: 2g | Sugar: 12g | Vitamin A: 858IU | Vitamin C: 23mg | Calcium: 524mg | Iron: 2mg