Peruvian potatoes with spicy cream sauce

Name: Peruvian potatoes with spicy cream sauce
Total time: 3000 s
Yield: 3 servings
Cuisine: American
Ingredients: 4 medium Russett potatoes; 8 oz feta cheese, crumbled; 1/3 cup evaporated milk; 1/2 cup vegetable oil; 1 tbsp seeded and finely chopped jarred aji amarillo pepers or fresh habanero; 1 garlic clove, finely minced; 1/2 lime,juiced; 1 pinch sal; 4 large lettuce leaves; 3 hard - boiled eggs, peeled and slice; 6 black olives pitted and sliced; 2 tbsp freshly chopped - flat -leaf parsley

emilianopupi @cook_3293443

Good dish !

emilianopupi @cook_3293443

Good dish !

Saved

Ingredients

50 mins

3 servings

4 mediumRussett potatoes
8 ozfeta cheese, crumbled
1/3 cupevaporated milk
1/2 cupvegetable oil
1 tbspseeded and finely chopped jarred aji amarillo pepers or fresh habanero
1garlic clove, finely minced
1/2lime,juiced
1 pinchsal
4 largelettuce leaves
3hard - boiled eggs, peeled and slice
6black olives pitted and sliced
2 tbspfreshly chopped - flat -leaf parsley

Saved

Steps

50 mins

1

Place the potatoes in a large pot and cover with water.
2

Cook for 30 minutes or until a paring knife slides into the potatoes without any resistance.
3

Drain the potatoes and let them cool slightly.
4

Slice the potatoe into 1/2 - inch rounds and set aside.
5

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.
6

Arrange the lettuce leaves on a platter and top with the sliced potatoe.
7

Pour the sauce over the potatoes.
8

Garnish with slices of hard boiled egg and olives.
9

Garnish with chopped parsley.
10

Serve chilled or at room temperature.