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Three Potato Recipes for Every Occasion

A savory addition to your menu

Potatoes with Huancaína (Spicy Cheese) Sauce

Potatoes with Huancaína (Spicy Cheese) Sauce 


Serves 6



  • 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



  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



  • 1 cup canola oil
  • ¼ cup achiote seeds


  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.

Next: Potatoes and pumpkin gratin. >>

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