Ingredients:
| 6 | small potatoes (boiled and pealed) or | |
| 3 | big potatoes | |
| For the sauce: | ||
| 4 | ají amarillo or | |
| 120 | g | ají amarillo paste |
| 2 | garlic cloves, each cut in 4 pieces | |
| 40 | g | onions, chopped in bigger pieces |
| 8 | tbs. | vegetable oil |
| 80 | ml | evaporated milk |
| 140 | g | Peruvian fresh cheese (alternatively feta cheese or another kind of fresh cheese) |
| juice of 1/2 a key lime | ||
| salt and pepper | ||
| For the presentation: | ||
| 1 | hard-boiled egg | |
| 4 | olives (preferably Kalamata) | |
| Parsley | ||
Preparation:
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Clean chilies (cut them, remove white parts and seeds).
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Fry garlic, onion, and chili with 3 tbs. of vegetable oil in a saucepan, until the chili and the onion have a light brown color. In case you use the chili paste, start frying onion and garlic for about 2 minutes, then add the chili paste and fry it for another 2 minutes.
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Put the content of the saucepan onto a plate for a few minutes to cool it down. Then put them into a blender.
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Add cheese, around 2/3 of the milk and the 5 remaining tbs. of the vegetable oil into the blender and blend.
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Add the lime juice, the rest of the milk and salt and pepper to taste. Blend it.
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Cut the potatoes in slices (1 cm or ½ inch). Put 4 slices on a each plate.
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Pour a good amount of sauce over the potatoes, so that they are completely covered.
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For the presentation, add a quarter of the hard-boiled egg and an olive on the plate. Add a parsley leaf.
Tips:
| A lot of recipes will say that you should add soda crackers, but we recommend to add just the cheese. You will get the real flavor. |
| In case the sauce is too thick add more milk, in case it’s too thin add more cheese. |
 Frying the onion, garlic and chili. |
 Blending the ingredients. |
 The plated dish. |