Crispy potatoes served with a spicy yellow chili and cheese sauce inspired by Papa a la Huancaína.
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Place the cubed potatoes in a large pot of salted water and bring to a boil; cook for 5-7 minutes until slightly tender but not falling apart.
Drain the potatoes and let them air dry for at least 10 minutes to ensure maximum crispiness when frying.
In a blender, combine the Aji Amarillo paste, Queso Fresco, evaporated milk, saltine crackers, and garlic. Blend until completely smooth.
Heat the vegetable oil in a heavy-bottomed skillet to 375 degrees Fahrenheit.
Fry the potatoes in batches until they are golden brown and crispy on all sides, then drain on paper towels and sprinkle with salt.
In a small pan, quickly sauté the diced red onion with the smoked paprika until softened to use as a garnish.
Plate the crispy potatoes and generously drizzle the Huancaína cheese sauce over the top.
Garnish with the sautéed onions, fresh cilantro, and slices of hard-boiled egg before serving immediately.
