Papa a la Huancaína

Ingredients12

• potatoes (large)4 (≈800 g)
• queso fresco (fresh cheese)200 g
• ají amarillo paste2 tbsp
• evaporated milk100 ml
• vegetable oil2 tbsp
• yellow onion (small)1
• garlic clove1
• saltto taste
• black pepperto taste
• hard‑boiled eggs2
• black olives8
• lettuce leavesfor serving

Method

1. Boil the potatoes in salted water until fork‑tender, about 15‑20 minutes; drain, let cool slightly, peel, and slice into thick rounds.
2. In a blender combine the queso fresco, ají amarillo paste, evaporated milk, vegetable oil, onion, garlic, salt and pepper; blend until a smooth, creamy sauce forms.
3. Transfer the sauce to a small saucepan and gently heat over low heat, stirring, until it thickens slightly (do not boil).
4. Arrange lettuce leaves on a serving platter, place the potato slices on top, and generously pour the warm Huancaína sauce over the potatoes.
5. Garnish with sliced hard‑boiled eggs and black olives before serving.