Traditional Spanish potatoes paired with a vibrant Peruvian Aji Amarillo cream sauce.
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Place the cubed potatoes in a large pot of salted water and bring to a boil; simmer for 5-8 minutes until slightly tender but not falling apart.
Drain the potatoes and let them steam dry for 10 minutes to ensure maximum crispiness during frying.
In a blender or food processor, combine the Aji Amarillo paste, mayonnaise, queso fresco, lime juice, and one garlic clove.
Blend the sauce until completely smooth and creamy, then set aside in the refrigerator to let the flavors meld.
Heat the vegetable oil in a heavy-bottomed skillet to 350 degrees Fahrenheit.
Fry the potatoes in batches until they are deep golden brown and crispy on all sides, then drain on paper towels.
In a small pan, quickly sauté the remaining minced garlic and diced onion with the smoked paprika for 2 minutes to create a garnish base.
Toss the hot potatoes with the sautéed aromatics, drizzle generously with the Aji Amarillo cream, and top with fresh cilantro.
