Peruvian Huacaína Bravas

Ingredients

• 2 pounds Yukon Gold potatoes, cubed into 1-inch pieces
• 2 cups Vegetable oil for frying
• 0.5 cup Aji Amarillo paste
• 1 cup Queso Fresco
• 0.75 cup Evaporated milk
• 4 crackers Saltine crackers
• 2 cloves Garlic cloves, minced
• 0.25 cup Red onion, finely diced
• 1 teaspoon Smoked paprika
• 2 tablespoons Fresh cilantro, chopped(optional)
• 1 egg Hard-boiled egg, sliced(optional)

Instructions

1. 1

   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.

2. 2

   Drain the potatoes and let them air dry for at least 10 minutes to ensure maximum crispiness when frying.

3. 3

   In a blender, combine the Aji Amarillo paste, Queso Fresco, evaporated milk, saltine crackers, and garlic. Blend until completely smooth.

4. 4

   Heat the vegetable oil in a heavy-bottomed skillet to 375 degrees Fahrenheit.

5. 5

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

6. 6

   In a small pan, quickly sauté the diced red onion with the smoked paprika until softened to use as a garnish.

7. 7

   Plate the crispy potatoes and generously drizzle the Huancaína cheese sauce over the top.

8. 8

   Garnish with the sautéed onions, fresh cilantro, and slices of hard-boiled egg before serving immediately.