How to Cook Tasty Peruvian potatoes with spicy cream sauce

Peruvian potatoes with spicy cream sauce. Place the potatoes in a large pot and cover with water. Bring to a boil over medium-high heat. Arrange the lettuce leaves on a platter and top with the sliced.

This potato dish is typically served cold as a first course or luncheon dish, but it also works as a side dish for dinner. Papa a la Huancaína is dish of sliced potatoes covered in a spicy cheese sauce that is typically served cold, as a first course or luncheon dish. If you prefer a spicier sauce, add a chilli pepper. You can cook Peruvian potatoes with spicy cream sauce using 12 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Peruvian potatoes with spicy cream sauce

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

Because it is served cold Papa a la Huancaina is a favourite food of Peruvians to take on picnics and. This robust Peruvian soup (locro de papas) has the comfort of potatoes and the warming spiciness of chiles. This post shows you how to make Peruvian style Potatoes with Spicy Cheese Sauce (Papa a la huancaína). For the complete..russet potatoes, as detailed in the note here In Peru, this soup is served with the chile-herb sauce called uchucuta, which adds sour and spicy notes to Chuño, a small bright-white dried potato, adds a slightly earthy taste and chewy texture to this soup.

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..

If you cannot find chuños (they look like white. This cream cheese alfredo sauce is smooth, creamy and has the perfect texture and flavor! Simple to whip up and always a family favorite. Its original name was rocro, in Quechua, and then it transmuted to locro. The basic version is a pumpkin stew with potatoes and chili peppers.