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Ингредиенты
- 4 large or 6 medium russet/Idaho (or any floury variety) potatoes
- abundant boiling water
- salt
- For the Huancaína sauce:
- 8oz queso fresco (fresh farmers’ cheese) or mild feta
- 1/3 cup evaporated milk
- 1-2 tablespoons aji amarillo paste
- 1 large clove garlic, chopped
- juice of 1-2 limes
- 1/4 cup olive oil
- 2-4 saltine crackers
- salt
- Recipe
- Peel potatoes, and boil them whole in salted water until tender, about 20 minutes
View Full Recipe at We Are Never Full
