Peruvian Potatoes With Spicy Cream Sauce (Papas A La Huancaina)
Serves: 6
Santiago Howell
1 January 1970
Based on User reviews:
54
Spice
53
Sweetness
52
Sourness
45
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Place the potatoes in a large pot and cover with water
2
Bring to a boil over medium-high heat
3
Cook for 30 minutes or until a paring knife slides into the potatoes without any resistance
4
Drain the potatoes and let them cool slightly
5
Slice the potatoes into 1/2-inch rounds and set aside
6
Combine the cheese, evaporated milk, oil, chile, garlic, and the lime juice in a blender and puree until smooth
7
The sauce should be creamy and pourable
8
If the sauce is too thick, add water, 1 tablespoon at a time, until the sauce is thinned out
9
Arrange the lettuce leaves on a platter and top with the sliced potatoes
10
Pour the sauce over the potatoes
11
Garnish with slices of hard boiled egg and olives
12
Garnish with chopped parsley
13
Serve chilled or at room temperature