Potatoes with Huancaína (Spicy Cheese) Sauce 

Serves 6

INGREDIENTS

• 3 pounds Idaho potatoes, peeled and cut in ½-inch slices
• 3 hard-boiled eggs, thinly sliced
• 3 tablespoons olive oil
• Salt to taste
• 1 medium red onion, finely chopped
• 1 garlic clove, chopped
• 4 ounces fresh cheese, preferably feta
• ½ teaspoon achiote (annatto) oil
• 1 tablespoon jarred yellow chile
• 2 tablespoons 2% milk
• 6 botija olives, sliced

DIRECTIONS

1. Boil potatoes in slightly salted water for approximately 15–18 minutes or until cooked but firm.
   
   
2. In a frying pan, heat 1 tablespoon of olive oil. Add potatoes and garlic, and sauté for 3-4 minutes at medium heat.
   
   
3. Place onion, garlic, cheese, olive oil, achiote oil, yellow chile and milk in a blender; mix until creamy. If needed, add milk to adjust thickness.
   
   
4. Pour sauce over cooked potatoes and garnish with sliced eggs and olives.

Achiote (Annatto) oil

INGREDIENTS

• 1 cup canola oil
• ¼ cup achiote seeds

DIRECTIONS

1. In a small pan, heat oil and achiote seeds at medium heat for a few minutes.
   
   
2. Remove from heat when it starts to boil, and let rest for a few minutes.
   
   
3. Strain oil to remove seeds.

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