Peruvian Potatoes in Yellow Chili Sauce

A Peruvian classic: boiled potatoes bathed in a creamy sauce made with ají amarillo, fresh cheese, and milk. An irresistible bite.

Ingredients

• 500 grams Yellow potatoes
• 2 units Fresh ají amarillo peppers
• 100 grams Queso fresco
• 120 ml Evaporated milk
• 2 units Saltine crackers
• 2 tablespoons Vegetable oil
• 1 clove Garlic
• Salt, al gusto
• Pepper, al gusto
• 2 units Boiled eggs
• 10 units Botija black olives

Directions

1. Cook the yellow potatoes until al dente, then peel them and cut them into slices approximately 1.5 cm thick.
2. Blanch the ají amarillo peppers in boiling water for 5 minutes, remove them, and soak them in cold water. Peel and remove veins and seeds.
3. In a blender, combine the blanched ají amarillo peppers, cubed queso fresco, saltine crackers, evaporated milk, salt, and pepper.
4. Blend until a creamy and silky texture is achieved. If necessary, add a splash of vegetable oil to help emulsify.
5. Taste the sauce and adjust the seasoning. It should have a balanced flavor between spicy, salty, and slightly acidic.
6. Plate the potato slices on a flat dish.
7. Cover the potatoes with plenty of Huancaína sauce.
8. Crown each serving with a boiled egg cut in half and black olives.

In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.

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