Aji Amarillo Bravas

Ingredients

• 2 pounds Yukon Gold potatoes, peeled and cubed
• 3 tablespoons Aji Amarillo paste
• 0.5 cup Mayonnaise
• 4 ounces Queso Fresco
• 3 pieces Garlic cloves, minced
• 1 tablespoon Lime juice
• 2 cups Vegetable oil for frying
• 0.5 teaspoon Smoked paprika
• 0.25 cup Red onion, finely diced
• 2 tablespoons Fresh cilantro, chopped(optional)
• 1 teaspoon Salt

Instructions

1. 1

   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.

2. 2

   Drain the potatoes and let them steam dry for 10 minutes to ensure maximum crispiness during frying.

3. 3

   In a blender or food processor, combine the Aji Amarillo paste, mayonnaise, queso fresco, lime juice, and one garlic clove.

4. 4

   Blend the sauce until completely smooth and creamy, then set aside in the refrigerator to let the flavors meld.

5. 5

   Heat the vegetable oil in a heavy-bottomed skillet to 350 degrees Fahrenheit.

6. 6

   Fry the potatoes in batches until they are deep golden brown and crispy on all sides, then drain on paper towels.

7. 7

   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.

8. 8

   Toss the hot potatoes with the sautéed aromatics, drizzle generously with the Aji Amarillo cream, and top with fresh cilantro.