It´s one of Peruvian cuisine´s the most delicious dishes, and as a side dish accompanies grilled shrimp, ceviche, chicken and even pasta. It's called "Andean Potatoes" because it comes from the city of Huancayo, Perú. Its flavor has been a source of pride for Peruvians all around the world, and now you can enjoy it at home. Initially prepared hot pepper based, the recipe now uses aji amarillo or Peruvian yellow pepper. The cheese used to be ground up in a mortar, but it´s generally now prepared in a blender.
- 1 lb yellow or purple potatoes
- 1 lb queso fresco
- 1 can evaporated milk (not sweetened)
- 5 yellow peppers (aji amarillo), seeded (or paste of yellow pepper), seeded, deveined
- 2 garlic cloves, peeled
- 1 to 2 tablespoons vegetable oil
- 1/2 onion
- 1/8 teaspoon salt
- 1 teaspoon fresh lemon juice
- 4 hard boiled eggs
- 8 black olives
- 1 or 2 lettuce leaves
- Small package of crackers, if desired
- Wash, peel and cook potatoes in water with a pinch of salt. When ready, drain and let them cool. Cut into slices.
- Boil water with eggs over medium high heat. Cook eggs for 10 minutes starting timing when water boils; place eggs in cold water. Let them cool; peel when cool enough to handle.
- Heat oil in a skillet over medium high heat. Cook the garlic, onion and chopped peppers. Brown the peppers on all sides for a minute. If time does not allow to brown, use instead yellow pepper paste. Use about 3 teaspoons, depending on level of spiciness desired.
- In a blender, blend cheese and evaporated milk; stir in salt and pepper. If desired, stir in some lemon drops. Serve potatoes sliced over lettuce leaf; pour cream mixture over potatoes. Garnish with boiled eggs, halved; parsley and black olives.
- If cream is too thin, you can thicken with crackers. If it´s too thick, add a splash of milk but not too much, because it is best enjoyed when thicker.
- The cream mix can be used on chicken, pasta and even French fries.