Tender boiled potatoes blanketed in a creamy, spicy sauce of ají amarillo, fresh cheese, and crackers, served cold on a bed of lettuce.
Ingredients
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6 yellow potatoes, peeled
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3 ají amarillo peppers, seeded
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200g queso fresco
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4 saltine crackers
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80ml evaporated milk
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2 tbsp vegetable oil
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1 clove garlic
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Salt to taste
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Lettuce leaves
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2 hard-boiled eggs, quartered
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Black olives for garnish
Instructions
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1
Boil potatoes in salted water until fork-tender. Drain, cool, and slice into thick rounds.
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2
Blend ají amarillo, queso fresco, crackers, evaporated milk, oil, garlic, and salt until smooth and creamy.
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3
Arrange lettuce leaves on a platter, place potato slices on top.
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4
Pour the huancaína sauce generously over the potatoes.
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5
Garnish with hard-boiled egg quarters and black olives. Serve at room temperature.
Did You Know?
Legend says the dish was invented by a Huancayo woman who fed railroad workers building the Central Railway, the highest rail line in the world.