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November 13, 2014
This Papas a la huancaina recipe will bring back fond memories for anyone who has visited Peru, as it’s served in restaurants all over the country and is a popular starter or side dish.
The sauce balances spicy aji amarillo chilli with feta cheese and milk, and can also be enjoyed with chips or crisps as a dip. A real classic!
Serves two as a starter
6 tablespoons aji amarillo paste
170g evaporated milk
100g feta cheese
150ml vegetable oil
2 cloves of garlic, crushed
Juice of half a lemon
3 cream crackers
2 large potatoes
Parsley, to garnish
Black olives, to garnish
Put a pan of water on the boil. When hot, put the potatoes in and leave to cook until soft.
In a bowl, add the aji amarillo, milk, feta, vegetable oil, garlic and lemon juice. Blend until smooth.
Break the crackers into pieces and add one by one, to thicken, blending throughout.
When the potatoes are cooked through, take from the pan and peel. They will be hot so be careful!
Slice the potatoes and lay on the plate. Pour over the huancaina sauce and garnish with chopped olives and parsley
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