Papa a la Huancaína

Ingredients

Instructions

1. 1

   Bring a medium saucepan of water to a boil. Carefully add the eggs and simmer for 9 minutes for firm yolks. Lift them out into cold water. In the same pan, add the potatoes and boil until tender when pierced with a knife, 15-18 minutes depending on size.

2. 2

   While the potatoes cook, wash and dry the lettuce leaves, then arrange them on 2 plates. Pit the olives if needed, and halve or slice them. Peel the cooled eggs and cut them in halves.

3. 3

   Make the huancaína sauce: in a blender, combine the aji amarillo paste, queso fresco, plain crackers, whole milk, garlic, olive oil, and salt. Blend until completely smooth and thick but pourable. If it seems too thick to coat the back of a spoon, add 1-2 teaspoons more milk; if too thin, blend in a little more cracker. Taste and adjust salt.

4. 4

   Drain the potatoes and let them sit for 2 minutes so excess moisture evaporates. When cool enough to handle, peel them if desired, then cut into thick slices. Slightly warm potatoes absorb flavor better, so assemble while they are still warm.

5. 5

   Divide the potato slices over the lettuce. Spoon the huancaína sauce generously over the potatoes, leaving some edges visible for presentation. Top each plate with egg halves and olives, and serve at room temperature or slightly warm.

Nutrition per serving

Notes

• •Waxy potatoes hold their shape better than floury ones and give the classic neat sliced presentation.
• •If you only have whole jarred aji amarillo, remove excess liquid before blending so the sauce stays creamy rather than watery.
• •For a more traditional richness, use evaporated milk in place of whole milk in the same amount.
• •This dish is usually served as a starter, but for 2 people these portions also make a light meal.

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