Appetizer

Papa a la Huancaína

Sliced yellow potato covered with a smooth, gently spicy sauce of fresh cheese, evaporated milk, ají amarillo, and crackers.

What you’ll need

• yellow potatoes: 1200 g
• queso fresco: 350 g
• evaporated milk: 300 ml
• ají amarillo paste: 80 g
• saltine crackers: 100 g
• vegetable oil: 50 ml
• lettuce leaves: 120 g
• fine salt: 9 g

How to make it

1. Wash the potatoes and boil them in their skins in gently simmering salted water for 25-35 minutes, until a knife slides in without resistance. Drain and cool completely.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.