Serves8 (first course or side dish)
- Active time:15 min
- Start to finish:45 min
May 2009
Potatoes are a cornerstone of the Peruvian diet, and for good reason: They have been cultivated in the Andes for more than 8,000 years, and the country boasts a whopping 3,000 varieties of the tuber, which comes in a myriad of shapes, colors, and sizes. In the regional capital of Huancayo, creamy, gently spiced cheese sauce is usually poured over the potatoes or served as a dip. To really highlight the potatoes (purple-fleshed ones look especially dramatic), we serve them over the sauce, with accompaniments of lime and meaty olives.
View more of our favorite recipes from this issue.
-
2
lb
medium potatoes such as purple Peruvian or Yukon Gold (about 8)
-
1/2
teaspoon
chopped garlic
-
1/4
lb
queso fresco or feta, crumbled (scant 1 cup)
-
1/2
cup
whole milk
-
1
tablespoon
chopped onion
-
1
tablespoon
olive oil
-
1
tablespoon
bottled ají amarillo or ají mirasol paste (sometimes labeled “crema”)
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Cover potatoes with water in a medium pot and season well with salt, then briskly simmer, covered, until just cooked through, about 20 minutes. Drain and cool, then peel.
-
Meanwhile, mince and mash garlic to a paste with a pinch of salt, then blend with remaining ingredients in a blender until very smooth and thicker than heavy cream (if necessary, thin with milk). Season with salt.
-
Cut potatoes crosswise into 1/4-inch-thick slices.
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Spoon some sauce onto 8 small plates, then top with sliced potatoes. Serve remaining sauce on the side.
Cooks’ notes: - Potatoes and sauce can be prepared 1 day ahead and chilled separately. Bring to room temperature before serving (sauce will be very thick; stir and thin with additional milk if desired).
- We’ve also got a web-exclusive recipe using the leftover ají amarillo or ají mirasol paste.
