Crispy Papa A la Huancaina

Name: Crispy Papa A la Huancaina
Prep time: 20 min
Cook time: 30 min
Yield: 6
Ingredients: 2 pounds fingerling potatoes, halved lengthwise; 4 tablespoons olive oil; Salt & pepper to taste; Chopped cilantro to taste; 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

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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