Papa a la Huancaina

This easy Peruvian dish combines potatoes with a flavorful chili-cheese sauce.

📝 Ingredients

• 1 lb yellow potatoes ((approx weight - 1lb about 4 medium potatoes))
• 1/2 cup evaporated milk
• 4 oz queso fresco
• 2 saltine crackers ((plain wheat crackers))
• 1 tbsp vegetable oil
• 1 tbsp aji amarillo chili paste
• 2 hard boiled eggs (or more, to taste)
• 8 black olives (approx)
• 4 leaves iceberg lettuce (approx)

👨‍🍳 Instructions

1. 1Put the potatoes in a pot and cover with water. Cover and bring to a boil. Reduce the heat to a simmer and cook approximately 10 minutes until the potatoes are tender to a knifepoint, but not overly soft. Remove from the heat, drain and cool enough to handle. Peel and cut them into thick slices.
2. 2While the potatoes are cooking, make the sauce by putting all the ingredients (evaporated milk, queso fresco, crackers, oil and aji amarillo) in a blender or food processor and blend until smooth.
3. 3Put some lettuce on serving plates, put potato slices on top and pour over some of the sauce (you can use more/less to taste). Top with slices of olive and some slices of hard boiled egg on the side.