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Potatoes with Red Pepper Cream Sauce

Potatoes with Red Pepper Cream Sauce
  • Prep 25 min
  • Total 40 min
  • Ingredients 9
  • Servings 4
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!

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

  • 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!
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