Originally a Peruvian dish, Papas a la Huancaina (steamed, sliced potatoes smothered in a cheese sauce and served with quail eggs) found it’s way onto our plates when Chef Jose Garces brought his 3 new concepts to Tropicana Atlantic City! Dubbed “Spicy Potatoes” on the menu, it has become one of our favorite side dishes from Olón and we highly recommend you give this recipe a try!
4 medium Yukon Gold potatoes
1 Tablespoon chopped garlic
2 shallots, peeled and sliced thin
1 Tablespoon extra virgin olive oil
8 ounces evaporated milk
1 Tablespoon fresh lime juice
1 Tablespoons aji amarillo paste
(available in the Spanish food section or at Spanish markets, Goya is a well-known brand)
1 cup queso fresco, grated
½ cup kalamata olives, sliced thinly
2 quail eggs, hard boiled and peeled, and sliced in half
Steam the potatoes in a steamer basket over boiling water (covered), until just cooked through (a knife should easily slide in but the potatoes should still be firm), about 20-25 minutes. Remove from heat, peel and slice and arrange on a platter.
For the Spicy Huancaina Sauce
In a small saucepan, gently sweat shallots and garlic in olive oil over low heat until tender. Place garlic and shallots, evaporated milk, lime juice, aji amarillo paste, and queso fresco into a blender and blend until smooth. Return the blended mixture into the saucepan, and gently warm sauce over low heat. Top the potatoes with the huancaina sauce and sliced olives, and garnish with the quail eggs. Serve immediately.
Jose Garces/from Olón, adapted for home use
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