Papa a la Huancaina

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Begin by boiling the yellow potatoes in a large pot of salted water until they are tender, about 20-25 minutes.

Ingredients quick view

4 medium yellow potatoes

1 cup queso fresco (or feta cheese)

1/2 cup evaporated milk

2 yellow ají amarillo peppers (fresh or jarred)

1 clove garlic, minced

2 tablespoons vegetable oil

1 tablespoon lime juice

Salt to taste

Black pepper to taste

Chopped parsley for garnish (optional)

Choose firm yellow potatoes for the best texture.

If you can't find ají amarillo, you can substitute with a mix of yellow bell pepper and a pinch of cayenne for spiciness.

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