Peruvian Potatoes with Spicy Cream Sauce (Papas a la Huancaina)

Name: Peruvian Potatoes with Spicy Cream Sauce (Papas a la Huancaina)
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp seeded and finely chopped jarred aji amarillo peppers or fresh habanero; 10 black olives pitted and sliced (Kalamata or Botija Peruvian olives); 79 milliliters evaporated milk; 473 milliliters ounces feta cheese, crumbled (about; 2 Tbsps freshly chopped flat-leaf parsley; 1 garlic clove, finely minced; 3 hard-boiled eggs, peeled and sliced; 1 lime, juiced; 4 larges lettuce leaves (such as Bibb or romaine); 4 mediums Russett potatoes; 4 servings Salt; 118 milliliters vegetable oil

Need a gluten free and vegetarian main course? Peruvian Potatoes with Spicy Cream Sauce (Papas a la Huancaina) could be a tremendous recipe to try. One serving contains 664 calories, 23g of protein, and 51g of fat. This recipe serves 4. From preparation to the plate, this recipe takes around 50 minutes. If you have garlic clove, evaporated milk, fresh habanero, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Place the potatoes in a large pot and cover with water. Bring to a boil over medium-high heat. Cook for 30 minutes or until a paring knife slides into the potatoes without any resistance.

Ingredients you will need

Potato

Water

Equipment you will use

Knife

Pot

Drain the potatoes and let them cool slightly. Slice the potatoes into 1/2-inch rounds and set aside.

Ingredients you will need

Potato

Combine the cheese, evaporated milk, oil, chile, garlic, and the lime juice in a blender and puree until smooth. The sauce should be creamy and pourable. If the sauce is too thick, add water, 1 tablespoon at a time, until the sauce is thinned out.

Ingredients you will need

Evaporated Milk