Papas a la Huancaina

Ingredients

• 1 pound potatoes (red or gold)
• 1/2 cup queso fresco, crumbled
• 1/2 cup aji Amarillo paste
• 1/2 cup evaporated milk
• Salt and pepper to taste

Directions

1. Peel and cut the potatoes into cubes and place them in a large saucepan. Cover with water and bring to a boil over high heat.
2. Reduce the heat to medium and simmer for about 10 minutes, until the potatoes are tender but not mushy.
3. Drain the potatoes and set aside.
4. In a separate saucepan, combine the queso fresco, aji Amarillo paste, evaporated milk, and salt and pepper. Heat over medium-low heat, stirring occasionally, until the cheese is melted and the sauce is creamy.
5. Add the potatoes to the sauce and stir to combine.
6. Serve hot as a main dish or as an appetizer.

Interesting Facts

• Papas a la Huancaina is a traditional Peruvian dish that has been around for hundreds of years.
• It is usually served as a main dish, but can also be served as an appetizer.
• The dish is made with simple ingredients like potatoes, queso fresco, aji Amarillo, and evaporated milk.
• The aji Amarillo paste is a key ingredient in the dish, as it adds flavor, spice, and a vibrant yellow color to the sauce.