Papa a La Huancaína

Method5 steps · about 1 hr

1. 1

   Step 1: Cover the potatoes with salted water, boil until soft and remove from the pan to cool. You can peel the potatoes or leave the skin on.

   Uses 17 ounces floury potatoes · water to cover potatoes · salt for potato boiling water

2. 2

   Step 2: Remove the veins (ribs) and seeds from the peppers. Lightly fry them with the whole cloves of garlic (3 cloves) in a little bit of oil (1 Teaspoon).

   Uses 3 fresh ají amarillo chili peppers (chopped) · 3 cloves peeled garlic · 1 Teaspoon olive oil

3. 3

   Step 3: Blend the fried peppers and garlic with all the queso fresco (5 ounces) and salt to taste until smooth. Add a teaspoon of milk and a little more as needed if too thick. If too thin, blend in 2–3 crushed salty crackers or a little breadcrumb instead.

   Uses 5 ounces queso fresco (fresh cheese) · salt to season cheese sauce · 1 Teaspoon milk · 2–3 salty crackers or saltines, optional · extra milk if needed to thin sauce · breadcrumbs as an alternative to optional crushed crackers · peppers and whole garlic lightly fried in olive oil

4. 4

   Step 4: Slice the cooled boiled potatoes and divide among 4 servings. Place each portion on one large lettuce leaf, spoon over the cheese sauce, and garnish with slices of the boiled egg (1) and one black olive per portion.

   Uses 4 large iceberg lettuce leaves · 1 hard-boiled egg · 4 olives (black) · 17 oz potatoes boiled and cooled enough to slice · blended queso fresco, fried peppers/garlic and salt, adjusted with milk or optional thickener

5. 5

   Step 5: Enjoy the result and wait for the compliments from your diners to come pouring in!