Name: Papa a la Huancaina (Potatoes Huancayo-Style)
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Potatoes - 8 medium; Crumbled queso fresco - 1 cup; Evaporated milk - 1 cup; Minced jalapeno pepper, or to taste - 2 tablespoons; Ground turmeric - ½ teaspoon; Saltine crackers, or as needed - 4; Vegetable oil - 2 tablespoons; Salt and freshly ground black pepper to taste - 2 tablespoons; Lettuce - 10 leaves; Hard-boiled eggs, quartered - 4 large; Olives - 2 tablespoons; Tomatoes, cut into wedges - 2 medium

Ingredients for - Papa a la Huancaina (Potatoes Huancayo-Style)

1. Potatoes 8 medium

2. Crumbled queso fresco 1 cup

3. Evaporated milk 1 cup

4. Minced jalapeno pepper, or to taste 2 tablespoons

5. Ground turmeric ½ teaspoon

6. Saltine crackers, or as needed 4

7. Vegetable oil 2 tablespoons

8. Salt and freshly ground black pepper to taste 2 tablespoons

9. Lettuce 10 leaves

10. Hard-boiled eggs, quartered 4 large

11. Olives 2 tablespoons

12. Tomatoes, cut into wedges 2 medium

How to cook deliciously - Papa a la Huancaina (Potatoes Huancayo-Style)

1 . Stage

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool. Peel potatoes and cut in half lengthwise.

2 . Stage

Combine queso fresco, evaporated milk, jalapeno pepper, and turmeric in a food processor and puree until smooth. Keep the processor running and add crackers, 1 at a time, to thicken the sauce. Drizzle in oil while processing. Adjust consistency of sauce by either adding more crackers (if the sauce is too thin) or thinning it out with milk, if sauce is too thick. Season with salt and pepper.

3 . Stage

Line a serving platter with lettuce leaves and distribute potatoes on top. Spoon cheese sauce over the potatoes and garnish with quartered eggs and tomato wedges. Sprinkle olives over potatoes and serve cold or at room temperature.