Papa a la Huancaína

Sliced potatoes smothered in a creamy, mildly spicy cheese and yellow chilli sauce.

Ingredients

• 800 g waxy potatoes
• 3 hard-boiled eggs
• 150 g queso fresco or feta
• 3 tbsp aji amarillo paste (or 1 yellow chilli)
• 100 ml evaporated milk
• 4 plain crackers
• 3 tbsp oil
• 1 lettuce, leaves separated
• 8 black olives

Method

1. Boil the potatoes in salted water for 20 minutes until tender. Drain, cool slightly, peel and slice.
2. Blend the cheese, aji amarillo, milk, crackers and oil until smooth and creamy. Season to taste.
3. Arrange lettuce leaves on a platter and lay the potatoes on top.
4. Pour the sauce over and garnish with halved eggs and olives.