POTATOES WITH CREAMY CHEESE SAUCE
Peru has a variety of more or less 1,300 different potatoes. Made with yellow hot peppers, it is a versatile sauce that goes with many flavors. Serve it as a dipping sauce for bite-size boiled or sliced potatoes.
If you don't find the yellow hot pepper,use yellow bell pepper, turmeric and add some habanero pepper but be careful with the heat.
Serve it and surprise your family.
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- 4 Tbsp
- vegetable oil
- 1/2 c
- chopped onions
- yellow hot peppers or 1 yellow bell pepper
- chopped garlic cloves
- 2 c
- fetta cheese
- 3/4 c
- evaporated milk
- 1 tsp
- ground turmeric
- 1 dash(es)
- salt and pepper
- lettuce leaves, hard boil egg, olives and chopped parsley to garnish
Cook potatoes in salty water until fork tender, drain and peel. Once warm cut in one inch slices and reserve.
1.Remove seeds from yellow chile peppers and chop onion into 1 inch pieces.
2.Sauté onion, garlic, and chile peppers (or paste) and turmeric in the oil until onion is softened, about 3-5 minutes. Remove from heat and let cool.
3.Place onion/chile mixture in a food processor or blender. Add evaporated milk and blend.
24.Add cheese and blend until smooth. Sauce should be fairly thick. If necessary thicken sauce with some saltines or thin sauce with milk.
5.Season with salt and pepper to taste.
6.On plate put a lettuce leave and top with sliced potatoes (3 pieces) Pour cream over potatoes and decorate with 1/2 hard boil egg and a black olive and chopped parsley on top. Serve at room temperature or chilled.