Crispy Papa A la Huancaina
Peruvian-style Papa a la Huancaina with a crispy twist.
Ingredients
Crispy Papa A la Huancaina
- 2 pounds fingerling potatoes, halved lengthwise
- 4 tablespoons olive oil
- Salt & pepper to taste
- Chopped cilantro to taste
Huancaina sauce
- 4-6 jarred aji amarillo peppers (substitute with roasted red bell pepper and cayenne powder)
- 10 saltine crackers
- 1/2 cup queso fresco, crumbled
- 1 can evaporated milk
- 1 clove garlic
- 2 tablespoons vegetable oil
- Salt to taste
Steps
- In a pot, cook potatoes in boiling salted water for about 3-4 minutes. Drain well, and dry with paper towels. Allow to slightly cool on some paper towel.
- Preheat oven to 425°F.
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