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
Steps
Crispy Papa A la Huancaina
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.
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!
Huancaina 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.