Potatoes with Red Pepper Cream Sauce

Name: Potatoes with Red Pepper Cream Sauce
Prep time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 6 large potatoes; 3 hard-boiled eggs; 9 oz fresh cheese (queso fresco); 1 can evaporated milk; 2 large, red bell peppers; 2 packages saltine crackers; Salt and pepper, to taste; 2 lettuce leaves; Chopped parsley, to taste

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Prep 25 min
Total 40 min
Ingredients 9
Servings 4

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This delicious recipe, potatoes with red pepper cream sauce, made its way into my collection thanks to my mom. I tried it once in Lima, when I was little, but didn’t remember ever having it. It’s a variation of the famous papa a la huancaína. The difference? It’s made with red peppers instead of ají amarillo. The red peppers give the cream fresh color and a not too spicy flavor. It’s simply delicious!

by Carla Gutierrez

Updated Sep 14, 2015

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Ingredients

6 large potatoes
3 hard-boiled eggs
9 oz fresh cheese (queso fresco)
1 can evaporated milk
2 large, red bell peppers
2 packages saltine crackers
Salt and pepper, to taste
2 lettuce leaves
Chopped parsley, to taste

Directions

1

Parboil the potatoes and eggs.
2

While cooking, blend the cheese with the evaporated milk and bell peppers. Add the crackers until a creamy texture is achieved. Season with salt and pepper, to taste.
3

Once the eggs and potatoes are cooked, let cool for a few minutes before peeling, and slice.
4

Arrange 2 lettuce leaves on a plate for garnish. Add a layer of potatoes and cover with the bell pepper cream. Add the sliced egg, and sprinkle with chopped parsley for garnish.
5

Serve immediately.

Expert Tips

tip 1
For an even more polished presentation, top with olives.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

This delicious recipe, potatoes with red pepper cream sauce, made its way into my collection thanks to my mom. I tried it once in Lima, when I was little, but didn’t remember ever having it. It’s a variation of the famous papa a la huancaína. The difference? It’s made with red peppers instead of ají amarillo. The red peppers give the cream fresh color and a not too spicy flavor. It’s simply delicious!