Name: Roasted Potatoes With Peruvian Huancana Sauce Recipe
Yield: 2
Cuisine: Peruvian

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A mouth-watering appetizer of crisp potatoes with a queso fresco and aji amarillo pepper dip from peru.

How to make Roasted Potatoes With Peruvian Huancana Sauce Recipe

Seana Couronne

Crawler

Peruvian

<p>A mouth-watering appetizer of crisp potatoes with a queso fresco and aji amarillo pepper dip from peru.</p>

Onion, diced

Cloves garlic, rough chopped

Sea salt

Queso Fresco

Aji amarillo paste

Milk

Water

M+1 teaspoon grapeseed oil

Water crackers

Miniature fingerling potatoes, washed and sliced in 0.5

Grapeseed oil

Heat one teaspoon grapeseed oil in a small skillet and add onion, garlic, and salt. Cook on medium-low heat, until onions become soft and translucent, do not brown. Set aside. 

step 1

In a blender, combine onion mixture with all other ingredients and puree until smooth. Mixture should be loose enough to fall off a spoon in a smooth and continuous stream. It should not be watery or too thick. If the sauce is too thick or close to the consistency of sour cream, add water, one tablespoon at a time to loosen. Transfer to a container, cover and refrigerate until ready to use. 

step 2

step 3

In a mixing bowl, combine all ingredients and coat potatoes well. Transfer to a baking sheet and bake for 25 minutes or until potatoes are golden brown. 

step 4

Serve warm potatoes with a side of huancaina sauce for dipping. 

step 5

Honest Cooking