Huancayo-Style Potatoes (Papa a la Huancaína) — Peruvian Potatoes in Ají Amarillo Cheese Sauce

• 900 gyellow potatoes or Yukon Gold potatoes
• 3.5 lwater (2.5 l for potatoes and 1 l for blanching chiles)
• 1.5 tspfine sea salt (divided)
• 5fresh ají amarillo peppers (stemmed, seeded, and veins removed)
• 200 gqueso fresco (crumbled)
• 180 mlevaporated milk
• 45 gplain soda crackers
• 30 mlvegetable oil
• 1 clovegarlic (peeled)
• 2 tsplime juice
• 4large eggs
• 8romaine lettuce leaves (washed and dried)
• 8Peruvian black olives (Botija olives preferred)
• 4 sprigflat-leaf parsley (optional)

Instructions

1. 1

   Place the potatoes in a medium saucepan with 2.5 l water and 1 tsp fine sea salt. Bring to a boil over medium-high heat, then simmer for 18 to 22 minutes until a skewer passes through the centers without resistance.

2. 2

   Lift the potatoes from the water and let them cool until they can be handled safely. Peel them while still slightly warm, then cut them into 1.5 cm thick rounds so they hold their shape under the sauce.

3. 3

   Bring 1 l water to a boil in a small saucepan and add the seeded ají amarillo peppers. Boil for 5 minutes, drain, and repeat once with fresh boiling water if you want a milder sauce with less sharp chile heat.

4. 4

   Add the blanched ají amarillo peppers, queso fresco, evaporated milk, soda crackers, vegetable oil, garlic, lime juice, and remaining 0.5 tsp fine sea salt to a blender. Blend for 60 to 90 seconds until the sauce is completely smooth, thick, and pourable.

5. 5

   Check the sauce texture before serving because crackers continue to thicken it as they hydrate. If it is too thick to flow slowly from a spoon, blend in 15 ml additional evaporated milk; if it is too thin, blend in 5 g additional soda cracker.

6. 6

   Place the eggs in a saucepan, cover with 3 cm water, and bring to a boil. Turn off the heat, cover the pan for 10 minutes, then chill the eggs in cold water, peel them, and cut each egg in half lengthwise.

7. 7

   Line a serving platter or four individual plates with the romaine lettuce leaves. Arrange the sliced potatoes over the lettuce in overlapping rows, then spoon the huancaína sauce generously over the potatoes.

8. 8

   Garnish each portion with 2 black olives and 2 egg halves, adding parsley sprigs if using. Serve at room temperature or lightly chilled, allowing the sauce to coat the potatoes rather than pooling separately.