Vegetables Potatoes Papas à la Huancaína (Potatoes with Queso Fresco Sauce) Be the first to rate & review! Ají amarillo chile paste lends this interesting uncooked Peruvian sauce a sunny hue and heat. The simple dish looks especially dramatic when made with purple potatoes. By Kate Winslow Kate Winslow Kate Winslow is a freelance recipe developer and food editor based in New Jersey. She is a former editor at Gourmet magazine. Kate has co-authored two cookbooks, Coming Home to Sicily: Seasonal Harvests and Cooking from Case Vecchie (2012) and Onions Etcetera: The Essential Allium Cookbook (2017). Food & Wine's Editorial Guidelines Published on July 30, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Kate Winslow Active Time: 25 mins Total Time: 1 hrs Yield: 4 to 6 Ingredients 1 1/2 pounds well-scrubbed small potatoes, preferably purple Salt 4 ounces queso fresco, crumbled 1/2 cup whole milk 1 tablespoon ají amarillo chile paste 1 small garlic clove, chopped 1/4 cup oil-cured black olives, chopped 2 scallions, chopped 1 tablespoon finely chopped cilantro leaves Directions In a medium saucepan, cover the scrubbed potatoes with cold well-salted water. Bring to a boil, then reduce the heat to moderate and simmer until the potatoes are tender, 20 to 25 minutes. Drain well, and set aside to cool Meanwhile, combine the queso fresco, milk, chile paste and garlic in a blender or food processor and process until very smooth. Season to taste with salt. Set aside. When the potatoes are cool enough to handle, peel them and cut them crosswise into 1/2-inch-thick slices. Arrange the potatoes on a serving platter and drizzle with the sauce. Sprinkle with the olives, scallions and cilantro and serve. Make Ahead The sauce can be made up to 1 day ahead and stored in an airtight container in the refrigerator. Rate it Print