Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, peruvian potatoes with spicy cream sauce. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

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Peruvian potatoes with spicy cream sauce is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. They are fine and they look wonderful. Peruvian potatoes with spicy cream sauce is something which I’ve loved my whole life.

To begin with this recipe, we have to prepare a few components. You can have peruvian potatoes with spicy cream sauce using 12 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Peruvian potatoes with spicy cream sauce:

1. Take 4 medium Russett potatoes
2. Take 8 oz feta cheese, crumbled
3. Get 1/3 cup evaporated milk
4. Prepare 1/2 cup vegetable oil
5. Take 1 tbsp seeded and finely chopped jarred aji amarillo pepers or fresh habanero
6. Make ready 1 garlic clove, finely minced
7. Prepare 1/2 lime,juiced
8. Prepare 1 pinch sal
9. Prepare 4 large lettuce leaves
10. Take 3 hard - boiled eggs, peeled and slice
11. Prepare 6 black olives pitted and sliced
12. Prepare 2 tbsp freshly chopped - flat -leaf parsley

Steps: Place potatoes into a large pot and cover with salted water; bring to a boil. Drain and set aside to cool slightly. Heat olive oil in a skillet over medium heat. Bring a small saucepan of water to a boil.

Instructions to make Peruvian potatoes with spicy cream sauce:

1. Place the potatoes in a large pot and cover with water.
2. Cook for 30 minutes or until a paring knife slides into the potatoes without any resistance.
3. Drain the potatoes and let them cool slightly.
4. Slice the potatoe into 1/2 - inch rounds and set aside.
5. Combine the cheese, evaporated milk, oil, chile, garlic, and the lime juice in a blender and puree until smooth. If the sauce is too thick, add water, 1 tablespoon at a time, until the sauce is thinned out.
6. Arrange the lettuce leaves on a platter and top with the sliced potatoe.
7. Pour the sauce over the potatoes.
8. Garnish with slices of hard boiled egg and olives.
9. Garnish with chopped parsley.
10. Serve chilled or at room temperature.

Heat olive oil in a skillet over medium heat. Bring a small saucepan of water to a boil. Get this all-star, easy-to-follow Peruvian Potatoes with Spicy Cream Sauce (Papas a la Huancaina) recipe from Ingrid Hoffmann. Bookmark this recipe to cookbook online. Directions Place the potatoes in a large pot and cover with water.

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