Crispy Papa Ala Huancaina
Peruvian-style Papa a la Huancaina with a crispy twist.
- For the potatoes:
- 2 pounds fingerling potatoes, halved lengthwise
- 4 tablespoons olive oil
- Salt & pepper to taste
- For the Huancaina sauce:
- 4-6 jarred aji amarillo peppers (substitute with roasted red bell pepper and cayenne powder)
- 10 saltine crackers
- 1/2 cup queso fresco, crumbled
- 1 can evaporated milk
- 1 clove garlic
- 2 tablespoons vegetable oil
- Salt to taste
- Chopped cilantro to taste
- In a pot, cook potatoes in boiling salted water for about 3-4 minutes. Drain well, and dry with paper towels. Allow to slightly cool on some paper towel.
- Preheat oven to 425°F. Meanwhile, make the sauce: in a food processor, combine all the ingredients until smooth. If you want a thicker consistency, add more saltine crackers. If you want it thinner, add more evaporated milk. Set aside.
- Season the partially cooked potatoes with olive oil, salt and pepper. Arrange them on a parchment-lined baking sheet. Roast for about 25-30 minutes, turning the potatoes halfway, until crispy and golden brown.
- To serve, plate the potatoes and drizzle the sauce on top. Sprinkle chopped cilantro on top and enjoy!