Ingredients
- 600 g Perlas potatoes
- 60 ml (¼ cup) olive oil
- 1 garlic clove, roughly chopped
- 2 small red onions, thinly sliced
- 3 whole aji amarillo (yellow Peruvian chillies) in brine, roughly chopped (or use ¼ cup aji amarillo paste) (see Note)
- 100 g queso fresco (see Note), plus extra, crumbled, to serve
- 250 ml (1 cup) evaporated milk
- 60 ml (¼ cup) milk
- 2 Salada quarters, crumbled
- 2 limes, juiced
- 45 g (¼ cup) small black olives, such as Niçoise or Ligurian
- 1 tbsp roughly chopped coriander
- soft-boiled eggs and baby cos lettuce leaves, to serve
Directions
Place potatoes in a pan of cold, salted water and bring to the boil. Cook for 15 minutes or until tender. Drain, then set aside to cool. Peel and discard skins, then cut potatoes into wedges.
Heat 1 tbsp oil in a frying pan over medium heat. Add garlic and one-quarter of the onions. Cook, stirring, for 6 minutes or until soft and translucent. Set aside to cool slightly.
To make sauce, place aji amarillo, queso fresco, evaporated milk, milk, crackers, 1½ tbsp lime juice, remaining 2 tbsp oil and fried onion mixture in a blender and blend to a purée. Transfer mixture to a bowl, then season with salt and pepper. Makes 500ml (2 cups). Store leftovers in an airtight container in the fridge for up to 3 days and serve with grilled chicken or steak.
Meanwhile, place olives and coriander in a bowl with remaining onion and lime juice, and toss gently to combine.
Divide potatoes among plates, drizzle each with some sauce, then top with onion salad and scatter with extra queso fresco. Serve cold with eggs and lettuce leaves.
Serving size: 4
Recipe courtesy of sbs.com.au