Peruvian Potatoes in Yellow Chili and Cheese Sauce

What you need

• 800 g (1 lb 12 oz) yellow potatoes, medium, unpeeled
• 4 eggs
• 250 g (9 oz) queso fresco, crumbled
• 4 tbsp aji amarillo paste
• 120 ml (1/2 cup) evaporated milk
• 4 saltine crackers
• 1 clove garlic
• 60 ml (1/4 cup) vegetable oil
• 8 leaves lettuce leaves
• 12 black olives
• salt, for the water and to taste

Method

Restated from the original video

1. 1

   Put the yellow potatoes in a pot, cover with cold water, add a good pinch of salt and bring to a boil. Cook until a knife slides in easily, 20-25 min.

2. 2

   Place the eggs in a small pot of cold water and bring to a boil. Cook 10 min, then cool under cold water and peel.

3. 3

   Drain the potatoes, let them cool until you can handle them, then peel and cut into slices 1 cm (1/2 in) thick.

4. 4

   Blend the queso fresco, aji amarillo paste, evaporated milk, saltine crackers, garlic and vegetable oil until smooth.

5. 5

   Season with salt. The sauce should be thick and pourable, like heavy cream. Thin it with a splash of evaporated milk or thicken it with a little more cheese.

6. 6

   Line a platter with the lettuce and lay the potato slices on top.

7. 7

   Spoon the sauce over the potatoes to cover them.

8. 8

   Halve the hard-boiled eggs and place them around the edge with the black olives.

9. 9

   Serve at room temperature.

Imported from findchefsclubkitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.