Papas a la Huancaína - Potatoes in a Peruvian Cheese Sauce

Recently I got my hands on some Aji Amarillo (PeruvianYellow Chilli). Aji Amarillo is extensively used in any Peruvian kitchen and it is added to a lot of recipes. The cheesy sauce that smothers these potatoes is so tasty that, believe us, and even if you do not like letuce, you will devour anything that is covered in this awesome sauce. If you cannot find Aji Amarillo, you can use Jalapeño peppers instead, it's basically contains the same heat. Also, you might seem that adding crackers sounds odd but they are added to thicken the sauce. The sauce is so easy to prepare so you definitely should try this recipe. When we boiled the potatoes, we scrubbed them and left the skins on so as they stay in one piece. Once the potatoes are cool, you can peel them easily. You will need...

• 4 large potatoes, boiled, peeled and sliced
• 1 small tin evaporated mik
• 2 salted crackers
• 1 dried aji amarillo. rehydrated for 20 minutes in boiling water, deseeded and chopped (or jalapeño)
• 1/4 cup [60ml] vegetable oil
• 250g Feta cheese, crumbled
• 5 lettuce leaves, to serve
• 2 hard boiled eggs, sliced or quartered, to serve
• Handful pitted black olives, to serve

How to...

1. Put the evaporated milk, crackers, aji amarillo or Jalapeño & crumbled Feta cheese in a blender and blend. While still blending trickle the oil from the hole in the lid until all oil is used. Keep blending until you get a smooth sauce.
2. On a large serving plate, put the lettuce leaves and slice potatoes.
3. Pour the sauce over the potatoes, using a spatula to get every drop of sauce out of the blender. 
4. Garnish with the eggs and olives.

Enjoy!!

R&A