Potatoes with Cheese Sauce (Papas a la Huancaína) |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Potatoes are a cornerstone of the Peruvian diet, and for good reason: They have been cultivated in the Andes for more than 8,000 years, and the country boasts a whopping 3,000 varieties of the tuber, which comes in a myriad of shapes, colors, and sizes. In the regional capital of Huancayo, creamy, gently spiced cheese sauce is usually poured over the potatoes or served as a dip. To really highlight the potatoes (purple-fleshed ones look especially dramatic), we serve them over the sauce, with accompaniments of lime and meaty olives. Ingredients:
2 pounds medium potatoes such as purple peruvian or yukon gold (about 8) |
1/2 teaspoon chopped garlic |
1/4 pound queso fresco or feta, crumbled (scant 1 cup) |
1/2 cup whole milk |
1 tablespoon chopped onion |
1 tablespoon olive oil |
1 tablespoon bottled ají amarillo or ají mirasol paste (sometimes labeled crema ) |
garnish: chopped pitted black peruvian or kalamata olives; lime wedges (preferably key lime) |
Directions:
1. Cover potatoes with water in a medium pot and season well with salt, then briskly simmer, covered, until just cooked through, about 20 minutes. Drain and cool, then peel.
2. Meanwhile, mince and mash garlic to a paste with a pinch of salt, then blend with remaining ingredients in a blender until very smooth and thicker than heavy cream (if necessary, thin with milk). Season with salt.
3. Cut potatoes crosswise into 1/4-inch-thick slices.
4. Spoon some sauce onto 8 small plates, then top with sliced potatoes. Serve remaining sauce on the side.
5. What to drink:Concha y Toro TerrunyoCasablanca Valley Sauvignon Blanc '07
6. Cooks' notes: Potatoes and sauce can be prepared 1 day ahead and chilled separately. Bring to room temperature before serving (sauce will be very thick; stir and thin with additional milk if desired).
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