Huancaina Potatoes

Boiled potatoes with creamy ají amarillo yogurt sauce — huancaina-style. Makes 3 servings.

35 min · Serves 3 · Vegetarian · ≈339 kcal per serving · ≈10 g protein

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Ingredients

• 700g potatoes, peeled
• 120g plain Greek yogurt
• 60g vegetarian-rennet feta
• 40g aji amarillo
• 6g garlic
• 20g lime juice
• 12g olive oil
• 4g salt

Method

1. Boil potato chunks until tender; drain and cool slightly.
2. Blend yogurt, feta, ají amarillo paste, garlic, lime, oil and salt until smooth.
3. Spoon sauce over potatoes and serve warm or room temperature.

Contains: dairy.

This recipe was written with AI assistance and has not yet been kitchen-tested by our team. Nutrition values are estimates. Always check ingredients for allergies.