ingredients
all
4 hard boiled eggs
sliced
2 hard boiled eggs yolks
2 cloves garlic
charred
1 cup feta cheese
1 cup queso fresco
1 cup evaporated milk
1 lime
juice
5-10 water crackers
1 tsp tumeric
4 aji amarillo peppers
3/4 cup olive oil
Salt and pepper
3 lbs. yukon gold potatoes
Black olives for garnish
cookware
1
Get a large pot of water going and bring to a boil. Use this to hard boil your eggs. When your eggs are cooked, peel and reserve the yolks only. Keep the water handy as you will use it to cook your potatoes later.
2
In a very hot small saute pan, char your un-peeled garlic, then crush.
3
In a food processor, blend until smooth: the cheese, evaporated milk, charred garlic, aji amarillo, cooked egg yolks, tumeric, lime juice, 5 water crackers and salt and pepper. Slowly incorporate in the olive oil. It should be the consistency of a thin hollandaise sauce. Adjust consistency with more water crackers or a few drops of water. Check for seasoning.
4
Cook your potatoes in the boiling water until perfectly tender. Gently remove from the water and slice in halves. Season with salt and pepper.
5
Make sure your potatoes are hot before serving, put them in then in the convection oven for a few minutes if necessary.
6
Arrange your seasoned potatoes on a platter and pour the Huancaina sauce over the top, completely covering them. Garnish the potatoes with black olives and slices of hard-boiled eggs.