Papa a la Huancaina (Huancayo-Style Potatoes)

This means Huancainan-style potato and comes from Huancayo, Peru. It's an easy-to-make dish of sliced potatoes with a special sauce.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 586 Calories

Ingredients

• 2 teaspoons salt
• ¼ cup vegetable oil
• ⅓ cup evaporated milk
• ½ teaspoon ground black pepper
• 1 onion, sliced
• 1 clove garlic
• 8 leaves lettuce
• 1 tablespoon olive oil, or to taste
• 1 pound cream cheese, softened
• 12 Yukon Gold potatoes
• 6 chile peppers, halved lengthwise and seeded
• 1 pound queso fresco (Mexican fresh cheese), crumbled
• 4 hard-boiled eggs, halved lengthwise
• 8 black olives, pitted and halved

Recipe Instructions

Step 1

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and set aside to cool slightly.

Step 2

Heat olive oil in a skillet over medium heat. Cook onion until tender, about 10 minutes.

Step 3

Bring a small saucepan of water to a boil. Boil chile peppers until soft, about 5 minutes. Run chiles under cold water to cool until cool enough to handle; remove and discard skins.

Step 4

Blend onion, chile peppers, cheese, vegetable oil, garlic, salt, and pepper in a blender until smooth. Stream evaporated milk into the blended mixture while continuing to blend until a creamy sauce is achieved.

Step 5

Arrange 1 lettuce leaf onto each of 8 plates. Halve potatoes and arrange 3 halves onto each lettuce leaf. Drizzle creamy sauce over the potatoes. Top each with an egg half and two black olive halves.