Papa a la Huancaina

Ingredients

• 6yellow potatoes — boiled
• 200 gqueso fresco
• 3 tbspaji amarillo paste
• 1/2 cupevaporated milk
• 2saltine crackers
• 2 tbspvegetable oil
• lettuce leaves — to serve
• olives and eggs — to garnish
• to tastefine sea salt

Method

1. Start by boiling 6 yellow potatoes in a large pot filled with enough water to cover them completely. Add a pinch of fine sea salt to the water to enhance the potatoes' flavor. Bring the water to a boil over high heat, then reduce to medium and cook until the potatoes are tender when pierced with a fork, about 20-25 minutes. Once cooked, drain the potatoes and set them aside to cool slightly before peeling.
2. While the potatoes are boiling, prepare the Huancaina sauce. In a blender, combine 200 g of queso fresco, 3 tbsp of aji amarillo paste, 1/2 cup of evaporated milk, and 2 saltine crackers. Blend until the mixture is smooth and creamy. The sauce should have a thick consistency that coats the back of a spoon. Adjust the seasoning with fine sea salt to taste, blending briefly to incorporate.
3. In a small pan, heat 2 tbsp of vegetable oil over medium heat. Once the oil is hot, pour the blended sauce into the pan. Stir continuously with a wooden spoon, ensuring the sauce does not stick to the bottom. Cook for about 3-5 minutes until the sauce thickens slightly and the flavors meld together. The sauce should be vibrant in color and aromatic.
4. Prepare the garnishes by hard-boiling the eggs. Place the eggs in a small pot, cover with water, and bring to a boil. Once boiling, turn off the heat and let the eggs sit in the hot water for about 10 minutes. Cool the eggs under cold running water, peel, and slice them into wedges. Also, prepare the olives by pitting them if necessary.
5. Peel the cooled potatoes and slice them into thick rounds. Arrange a bed of lettuce leaves on a serving platter. Place the potato slices on top of the lettuce, slightly overlapping them for an appealing presentation.
6. Pour the warm Huancaina sauce generously over the arranged potatoes. Ensure each potato slice is well-coated with the sauce. Garnish the dish with the sliced hard-boiled eggs and olives, distributing them evenly across the platter.
7. Finish the dish by adjusting the seasoning with a final sprinkle of fine sea salt if needed. Serve the Papa a la Huancaina immediately, allowing everyone to enjoy the creamy, spicy, and savory flavors together.