• 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


  1. 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.
  2. 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.
  3. 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.
  4. To serve, plate the potatoes and drizzle the sauce on top. Sprinkle chopped cilantro on top and enjoy!