Papa a la Huancaína

Ingredients

• 3 medium yellow ají amarillo peppers (fresh or frozen)
• ½ cup unsalted roasted peanuts
• 1 slice fresh bread (white, day-old)
• 1 cup whole milk
• ½ cup cotija cheese, crumbled (or feta)
• 2 cloves garlic cloves
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon white vinegar or lime juice
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 2 pounds yellow potatoes, medium
• 2 tablespoons kosher salt (for cooking)
• 4 eggs large eggs
• ¾ cup pitted Kalamata or black olives
• 3 tablespoons fresh cilantro sprigs

Instructions

1. 1

   Fill a medium pot three-quarters full with water and bring it to a boil over high heat. While waiting, peel 2 pounds of yellow potatoes and cut them into 2-inch chunks — keep them roughly uniform so they cook evenly. Once the water boils, add 2 tablespoons of kosher salt and carefully lower the potatoes into the pot. Set a timer for 15–18 minutes and prepare the remaining ingredients while they cook.

2. 2

   Fill another small pot with water and bring to a boil over high heat. Gently lower in 4 large eggs and boil for 10 minutes, then transfer them to an ice bath. While the eggs cool, you'll make the sauce.

3. 3

   Prepare the ají amarillo peppers: if using fresh peppers, slice them in half lengthwise, remove the seeds and white membrane, then roughly chop them. If using frozen, thaw them briefly and chop. Peel and smash 2 garlic cloves with the side of a knife. Tear 1 slice of day-old white bread into rough pieces — this will thicken the sauce naturally.

4. 4

   Set a medium skillet over medium heat and warm 2 tablespoons of extra-virgin olive oil. Add the chopped ají amarillo peppers and smashed garlic to the oil. Sauté, stirring frequently, for about 3–4 minutes until the peppers soften and release their fragrance — you'll notice the oil turning a golden yellow. The peppers should break down slightly and lose their raw edge.

5. 5

   Transfer the cooked peppers and garlic to a blender. Add 0.5 cup of unsalted roasted peanuts, the torn bread pieces, 1 cup of whole milk, 0.5 cup of crumbled cotija cheese (or feta), 1 tablespoon of white vinegar or lime juice, 0.5 teaspoon of kosher salt, and 0.25 teaspoon of freshly ground black pepper. Blend on medium speed for 60–90 seconds, stopping to scrape down the sides as needed, until the sauce is completely smooth and creamy with a silky, pourable consistency. Taste and adjust seasoning — it should be mild, rich, and slightly tangy. Set the sauce aside.

6. 6

   Check the potatoes: they should be fork-tender when pierced. Drain them in a colander and let them steam dry for 1 minute, then transfer to a serving platter or individual dishes. Pour the warm ají amarillo sauce generously over the potatoes — it should pool around and coat them. The sauce will continue to cling to the warm potatoes as they cool slightly.

7. 7

   Peel the cooled hard-boiled eggs by gently rolling them on a hard surface to crack the shell, then peel under cool running water. Slice each egg in half lengthwise and arrange 2 halves on top of each portion of potatoes. Scatter 0.75 cup of pitted Kalamata or black olives over the top and finish with a small handful of fresh cilantro sprigs for brightness and color. Serve immediately while the sauce is still warm and silky.

Tools you’ll need

• medium pot with lid
• small pot
• colander
• ice bath (bowl with ice water)
• 12-inch medium skillet
• blender
• wooden spoon or spatula
• knife and cutting board
• serving platter or individual plates

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