Simple Way to Make Delicious Peruvian potatoes with spicy cream sauce

Peruvian potatoes with spicy cream sauce Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

Place the potatoes in a large pot and cover with water. Bring to a boil over medium-high heat.

Here is the best “Peruvian potatoes with spicy cream sauce” recipe we have found so far. This will be really delicious.

Ingredients of Peruvian potatoes with spicy cream sauce

1. Take 4 medium of Russett potatoes.
2. It’s 8 oz of feta cheese, crumbled.
3. Take 1/3 cup of evaporated milk.
4. It’s 1/2 cup of vegetable oil.
5. Prepare 1 tbsp of seeded and finely chopped jarred aji amarillo pepers or fresh habanero.
6. You need 1 of garlic clove, finely minced.
7. Make ready 1/2 of lime,juiced.
8. You need 1 pinch of sal.
9. Take 4 large of lettuce leaves.
10. Take 3 of hard - boiled eggs, peeled and slice.
11. Take 6 of black olives pitted and sliced.
12. It’s 2 tbsp of freshly chopped - flat -leaf parsley.

Garnish with slices of hard boiled egg and olives.Begin with heating oil in a pan over medium-high heat.Add garlic and aji paste (or bell peppers if using) and continue to.THe aji amarillo was not as spicy as I would have liked.

Peruvian potatoes with spicy cream sauce instructions

1. Place the potatoes in a large pot and cover with water..
2. Cook for 30 minutes or until a paring knife slides into the potatoes without any resistance..
3. Drain the potatoes and let them cool slightly..
4. Slice the potatoe into 1/2 - inch rounds and set aside..
5. Combine the cheese, evaporated milk, oil, chile, garlic, and the lime juice in a blender and puree until smooth. If the sauce is too thick, add water, 1 tablespoon at a time, until the sauce is thinned out..
6. Arrange the lettuce leaves on a platter and top with the sliced potatoe..
7. Pour the sauce over the potatoes..
8. Garnish with slices of hard boiled egg and olives..
9. Garnish with chopped parsley..
10. Serve chilled or at room temperature..

The sauce should be creamy and pourable.Arrange the lettuce leaves on a platter and top with the sliced potatoes.Pour the sauce over the potatoes.

Also, the garlic gave a bit of a bitter after-taste.The amount of aji-amarillo sauce was too great for the amount of potatoes.Would halve the amount of sauce for the amount of potatoes in the recipe.Papa a la Huancaína consists of boiled yellow potatoes in a creamy (and spicy) Huancaína sauce.The dish also includes boiled eggs, lettuce, olives, and aji amarillo.