Hi, I am Clara. Today, I will show you a way to prepare peruvian potatoes with spicy cream sauce recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I am going to make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Peruvian potatoes with spicy cream sauce Recipe
Peruvian potatoes with spicy cream sauce is one of the most well liked of current trending foods on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. Peruvian potatoes with spicy cream sauce is something which I’ve loved my entire life. They’re fine and they look wonderful.
To bewith this particular recipe, we must first prepare a few ingredients. You can have peruvian potatoes with spicy cream sauce using 12 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Peruvian potatoes with spicy cream sauce:
- Make ready 4 medium Russett potatoes
- Get 8 oz feta cheese, cbled
- Prepare 1/3 cup evaporated milk
- Take 1/2 cup vegetable oil
- Get 1 tbsp seeded and finely chopped jarred aji amarillo pepers or fresh habanero
- Prepare 1 garlic clove, finely minced
- Prepare 1/2 lime,juiced
- Make ready 1 pinch sal
- Make ready 4 large lettuce leaves
- Prepare 3 hard - boiled eggs, peeled and slice
- Make ready 6 black olives pitted and sliced
- Prepare 2 tbsp freshly chopped - flat -leaf parsley
Instructions to make Peruvian potatoes with spicy cream sauce:
- Place the potatoes in a large pot and cover with water.
- Cook for 30 minutes or until a paring knife slides into the potatoes without any resistance.
- Drain the potatoes and let them cool slightly.
- Slice the potatoe into 1/2 - inch rounds and set aside.
- 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.
- Arrange the lettuce leaves on a platter and top with the sliced potatoe.
- Pour the sauce over the potatoes.
- Garnish with slices of hard boiled egg and olives.
- Garnish with chopped parsley.
- Serve chilled or at room temperature.
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