PE
Peru
South America
PE
Tender potatoes covered in a creamy yellow chile and cheese sauce with egg and olives.
20 min
25 min
6 servings
Easy
45 min
2 lb (900 g) Yukon Gold potatoes 1 tsp salt 6 oz (170 g) queso fresco 1/2 cup (120 ml) evaporated milk 3 tbsp ají amarillo paste 6 saltine crackers 2 tbsp neutral oil 1 small garlic clove 4 lettuce leaves 3 hard boiled eggs 12 black olives
1. Cover potatoes with cold salted water. 2. Boil for 18 to 22 minutes until tender. 3. Drain, cool slightly, peel, and slice. 4. Blend queso fresco, evaporated milk, ají amarillo, crackers, oil, and garlic. 5. Blend until completely smooth. 6. Add a little more milk if the sauce is too thick. 7. Arrange lettuce on a platter. 8. Place potatoes over the lettuce. 9. Spoon sauce over the potatoes. 10. Garnish with eggs and olives.
SCHNAX TIP
Add extra evaporated milk a tablespoon at a time if the sauce becomes too thick.