Papa a la Huancaína (Huancayo-Style Potatoes)

Recipe View 25 mins Prepare the Potatoes: Gently scrub the potatoes and place them in a large pot. Cover with cold, generously salted water. Bring to a rolling boil, then reduce heat to medium-low and simmer until the potatoes are easily pierced with a fork, approximately 18-22 minutes. Drain well and allow to cool slightly before handling. (Prep time: 25 minutes)

Recipe View 10 mins Sauté the Onion: While the potatoes are cooking, heat the olive oil in a medium skillet over medium heat. Add the sliced onion and cook, stirring occasionally, until softened and translucent, about 8-10 minutes. Remove from heat and set aside. (Prep time: 10 minutes)

Recipe View 15 mins Prepare the Aji Amarillo: If using fresh aji amarillo peppers, bring a small saucepan of water to a boil. Carefully add the peppers and cook until softened, about 5-7 minutes. Immediately transfer the peppers to an ice bath to stop the cooking process. Once cooled, gently remove the skins and seeds. (Prep time: 15 minutes)

Recipe View 10 mins Blend the Sauce: In a high-powered blender, combine the sautéed onion, aji amarillo peppers (or paste), cream cheese, queso fresco, vegetable oil, salt, garlic, and black pepper. Blend until completely smooth. With the blender running on low, slowly drizzle in the chilled evaporated milk until the sauce reaches a creamy, pourable consistency. Taste and adjust seasoning as needed, adding more salt or aji amarillo paste for extra spice. (Prep time: 10 minutes)

Recipe View 10 mins Assemble and Serve: Arrange a lettuce leaf on each of eight serving plates. Halve the cooled potatoes and arrange three halves attractively on top of each lettuce leaf. Generously spoon the Huancaína sauce over the potatoes. Garnish each serving with a hard-boiled egg half and two Kalamata olive halves. Serve immediately or chill for later. (Prep time: 10 minutes)