Papa a la Huancaina
A Peruvian appetizer of boiled potatoes in a cheesy pepper sauce.
1 large pot
1 small pot
- 8 oz gouda cheese
- 1 cup aji amarillo paste if mild, if spicy, use half that
- ½ cup evaporated milk
- 6 golden potatoes
- 3 eggs
- ¼ cup black olives sliced
- 2 green onions
- 1 tsp fresh parsley for garnish
- 1 tsp hot sauce drizzled
Pour the evaporated milk into the blender. Cube the cheese into smaller chunks. Add several at a time. Blend them until they combine with the milk. Repeat until you run out of cheese. Can add more milk if blender is not working well.
Add the aji amarillo paste. Blend until thoroughly combined. Taste and add salt if desired.
Cut your potatoes into slices. Boil them (or deep fry them) for 12 minutes, or until you can stick a fork through them easily.
While potatoes boil, hard boil 3 eggs. Boil a small pot of water, add eggs, boil for 7 minutes.
Shell the eggs, cut into slices or quarters, depending on preference.
Chop parsley finely. Chop green onion. Take potatoes out of water and plate them. Use 2 plates if there is too much.
Pour the sauce over the top. Drizzle hot sauce over the sauce if desired. Sprinkle olives, green onion, and parsley on top. Dress the plate with eggs around the perimeter. Add salt and pepper if desired.
Calories: 420kcalCarbohydrates: 45gProtein: 23gFat: 18gSaturated Fat: 10gCholesterol: 157mgSodium: 594mgPotassium: 1227mgFiber: 6gSugar: 9gVitamin A: 642IUVitamin C: 34mgCalcium: 478mgIron: 8mg