Papas a la Huancaina recipe
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Ingredients
- 8 Yukon Gold potatoes 1 teaspoon olive oil 4 yellow chile peppers 2 garlic cloves 14 ounces queso blanco (fresh white cheese) ½ cup vegetable oil 2 tablespoons heavy whipping cream, or more as needed 4 leaves lettuce, or more to taste 2 hard-boiled eggs, halved 6 large black olives, halved
Nutrition Info
- 407.6 caloriescarbohydrate: 42.8 gcholesterol: 74 mgfat: 21.6 gfiber: 5.2 gprotein: 12.4 gsaturatedFat: 6.1 gservingSize: -sodium: 124.9 mgsugar: 3 gtransFat: : -unsaturatedFat: : -
Directions Papas a la Huancaina
Directions
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Bring a large pot of water to a boil. Add potatoes, cook until tender when pierced with a fork, 30 to 45 minutes. Drain and let cool, about 15 minutes.
Heat olive oil in a small saucepan. Add yellow chile peppers and garlic cloves, cook and stir until lightly golden, about 2 minutes.
Transfer chile peppers and garlic cloves to a blender. Add queso blanco and vegetable oil, blend until smooth. Thin with heavy cream until a creamy consistency is reached.
Arrange lettuce leaves on a large platter. Cut potatoes in half and place on top. Pour sauce over potatoes. Garnish with hard-boiled eggs and black olives.