Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, peruvian potatoes with spicy cream sauce. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Peruvian potatoes with spicy cream sauce is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. Peruvian potatoes with spicy cream sauce is something which I’ve loved my entire life. They’re nice and they look fantastic.

Place the potatoes in a large pot and cover with water. Bring to a boil over medium-high heat. Arrange the lettuce leaves on a platter and top with the sliced.

To get started with this recipe, we have to first prepare a few components. You can cook peruvian potatoes with spicy cream sauce using 12 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Peruvian potatoes with spicy cream sauce:

1. Make ready 4 medium Russett potatoes
2. Make ready 8 oz feta cheese, crumbled
3. Get 1/3 cup evaporated milk
4. Prepare 1/2 cup vegetable oil
5. Make ready 1 tbsp seeded and finely chopped jarred aji amarillo pepers or fresh habanero
6. Get 1 garlic clove, finely minced
7. Take 1/2 lime,juiced
8. Prepare 1 pinch sal
9. Get 4 large lettuce leaves
10. Prepare 3 hard - boiled eggs, peeled and slice
11. Get 6 black olives pitted and sliced
12. Take 2 tbsp freshly chopped - flat -leaf parsley

Filled with your choice of chicken, tuna, or avocado, this dish is more addicting than potato Classic Papa a la Huancaina (Peruvian potato salad) is the most famous potato dish from Peru. A cheesy chile sauce enrobes boiled potatoes. In this popular Peruvian dish potatoes are drizzled with a creamy, spicy sauce. The traditional recipe for Potatoes with Peruvian Huancaina Sauce calls for queso fresco and evaporated milk.

Steps to make Peruvian potatoes with spicy cream sauce:

1. Place the potatoes in a large pot and cover with water.
2. Cook for 30 minutes or until a paring knife slides into the potatoes without any resistance.
3. Drain the potatoes and let them cool slightly.
4. Slice the potatoe into 1/2 - inch rounds and set aside.
5. Combine the cheese, evaporated milk, oil, chile, garlic, and the lime juice in a blender and puree until smooth. If the sauce is too thick, add water, 1 tablespoon at a time, until the sauce is thinned out.
6. Arrange the lettuce leaves on a platter and top with the sliced potatoe.
7. Pour the sauce over the potatoes.
8. Garnish with slices of hard boiled egg and olives.
9. Garnish with chopped parsley.
10. Serve chilled or at room temperature.

However, I wanted to create a dairy-free version I could enjoy. In Peruvian cuisine, "pollo a la brasa" is a popular dish of spiced (and traditionally spit-roasted) chicken, paired with a deliciously creamy, spicy and tangy sauce. The chicken finds a perfect counterpoint in our sauce, which gets an extra kick from pickled jalapeño. In lieu of fries (the classic. Spicy Cajun cream sauce is very versatile!

So that is going to wrap it up for this exceptional food peruvian potatoes with spicy cream sauce recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!