Papa a la Huancaína

Name: Papa a la Huancaína
Total time: 25 min
Yield: 2 servings
Cuisine: peruvian
Ingredients: 2 pcs Yukon Gold Potatoes; 2 tbsp Aji Amarillo Paste; 150 g Queso Fresco; 120 ml Evaporated Milk; 6 pcs Saltine Crackers; 1 pcs Garlic; 1 pcs Lime; 2.5 tsp Kosher Salt; 0.3 tsp Black Pepper; 1 tbsp Olive Oil; 4 pcs Romaine Lettuce; 6 pcs Black Olives; 2 pcs Eggs

Silky chile cheese sauce over tender potatoes with bright lime and cool lettuce.

Ingredients

2 pcs Yukon Gold Potatoes
2 tbsp Aji Amarillo Paste
150 g Queso Fresco
120 ml Evaporated Milk
6 pcs Saltine Crackers
1 pcs Garlic
1 pcs Lime
2.5 tsp Kosher Salt
0.25 tsp Black Pepper
1 tbsp Olive Oil
4 pcs Romaine Lettuce
6 pcs Black Olives
2 pcs Eggs

Method

Bring a small pot of water to a gentle boil over medium heat. Lower in {eggs} and cook until the yolks are just set, then cool under running water so they peel cleanly.
Cover {yukon_gold_potatoes} with cold water in a saucepan, add {kosher_salt}, and bring to a simmer over medium heat. Cook until tender enough for a knife to slide through with little resistance, then drain and let them steam dry.
In a blender, combine {aji_amarillo_paste}, {queso_fresco}, {evaporated_milk}, {saltine_crackers}, {garlic}, {lime}, {olive_oil}, {kosher_salt}, and {black_pepper}. Blend until completely smooth, thick, and glossy; taste and adjust with more {lime} or {kosher_salt} for a bright, balanced finish.
Separate and wash {romaine_lettuce}. Peel the cooked {eggs} and halve them. Pit {black_olives} if needed and keep everything ready for plating.
Arrange {romaine_lettuce} on plates. Slice the warm {yukon_gold_potatoes}, spoon over the {aji_amarillo_paste} sauce mixture, and finish with {eggs}, {black_olives}, and a final squeeze of {lime} for brightness.