The second dish which Erika shared with us is called Potatoes Huancaina Style (Papas a La Huancaina). It has a few similar ingredients as in the Chicken in Aji Sauce recipe. You can kill two birds with one stone for these dishes, i.e. prepare 2 dishes with common ingredients which helps to reduce preparation time.
The Potatoes Huancaina Style is relatively salty because we use feta cheese. You can reduce the saltiness by using a mixture of ricotta or cottage cheese with feta cheese.
- 2 to 5 aji amarillo fresco or fresh yellow aji peppers
- 2 garlic cloves
- 1 3/4 cups (400g) farmers cheese (ricotta, cottage, or feta)
- 1/2 cup vegetable oil
- 2 hardboiled eggs
- 4 Spanish olives, pitted and cut in halves or quarters
- 2.2 lbs (1 kg) yellow flesh potatoes, boiled, peeled and sliced (use white potatoes if not available)
- lettuce for plating
- salt and pepper to taste
For this recipe, Erika used the Aji peppers in whole in a jar. Under normal circumstances, canned peppers tend to be hotter than fresh ones. Erika shared with us tips on how to reduce the heat of the peppers, especially if you are serving the dish for children. For those who cant find the aji peppers, you can replace it with sweet yellow peppers.