Papas a la Huancaína

Name: Papas a la Huancaína
Total time: 45 min
Yield: 4 servings
Cuisine: south american
Ingredients: 1/2 pound young new potatoes; Salt; 6 aji amarillo chilies; 1/2 yellow bell pepper, chopped; 1 medium onion, chopped; 1 tablespoon extra virgin olive oil; 1/2 teaspoon turmeric; 12 ounces shredded white cheese like havarti or Monterey Jack; 1 cup sour cream; 3 tablespoons grated pecorino cheese; 2 limes or, if available, Key limes, quartered

Recipe from Dr. Noah Stroe

Adapted by Marlena Spieler

Total Time: 45 minutes
Rating: 4(14)
Comments: Read comments

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Ingredients

Yield:4 servings

½pound young new potatoes
Salt
6aji amarillo chilies
½yellow bell pepper, chopped
1medium onion, chopped
1tablespoon extra virgin olive oil
½teaspoon turmeric
12ounces shredded white cheese like havarti or Monterey Jack
1cup sour cream
3tablespoons grated pecorino cheese
2limes or, if available, Key limes, quartered

Ingredient Substitution Guide

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Preparation

Step 1
Cover potatoes with salted water in a pot. Bring to boil. Cook until just tender, about 10 minutes, depending on size. Drain and keep potatoes covered in pot.
Step 2
Meanwhile, cut off stems of each chili. Slit open and remove and discard inner veins and seeds. Finely chop chilies.
Step 3
Lightly sauté bell peppers, onions and chilies in pan with oil over medium heat until very soft. Season with salt and turmeric. If vegetables start to brown, add a bit of water or cover pan. Cook until liquid has evaporated.
Step 4
Place vegetables in food processor, add ¼ cup water and purée.
Step 5
Return to pan and cook over medium heat until liquid begins to evaporate and purée becomes a thick paste.
Step 6
Remove from heat. Stir in cheese and sour cream. Cook, stirring, over low heat until cheese, sour cream and pepper purée melt together.
Step 7
Taste for seasoning. Place potatoes (sliced if large) on platter. Spoon on sauce and serve with wedges of lime.