Ocopa Potatoes in Peanut Huacatay Sauce

Name: Ocopa Potatoes in Peanut Huacatay Sauce
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 2 lbs yellow or Yukon Gold potatoes; 2 tbsp huacatay paste (black mint; find at Latin grocery); 1/2 cup roasted unsalted peanuts; 4 oz queso fresco (or mild feta), crumbled; 2 tbsp aji amarillo paste (or 1 tbsp mild hot sauce); 6 saltine crackers (for thickening); 3 tbsp vegetable oil; 1/4 cup whole milk; 1/2 tsp salt; 1/4 tsp black pepper; 4 hard-boiled eggs, halved; 16 black olives

A traditional Arequipan appetizer of boiled yellow potatoes blanketed in a rich, nutty sauce made from huacatay (black mint), peanuts, queso fresco, and aji amarillo. The striking green sauce is nutty, herby, and gently spiced.

40 minEasyServes 4360 cal/serving

PeruvianAppetizerBlenderVegetarianHalal-friendlyLow-SodiumPork-FreeAlcohol-Free

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Ingredients

2 lbs yellow or Yukon Gold potatoes
2 tbsp huacatay paste (black mint; find at Latin grocery)
1/2 cup roasted unsalted peanuts
4 oz queso fresco (or mild feta), crumbled
2 tbsp aji amarillo paste (or 1 tbsp mild hot sauce)
6 saltine crackers (for thickening)
3 tbsp vegetable oil
1/4 cup whole milk
1/2 tsp salt
1/4 tsp black pepper
4 hard-boiled eggs, halved
16 black olives

Instructions

1

Place 2 lbs yellow or Yukon Gold potatoes in a large pot of salted water. Bring to a boil and cook until fork-tender, 15 to 20 minutes. Drain, let cool, peel, and slice into rounds.
2

Combine 2 tbsp huacatay paste (black mint; find at Latin grocery), 1/2 cup roasted unsalted peanuts, 4 oz crumbled queso fresco (or mild feta), 2 tbsp aji amarillo paste (or 1 tbsp mild hot sauce), 6 saltine crackers (for thickening), 3 tbsp vegetable oil, and 1/4 cup whole milk in a blender. Blend smooth. Season with 1/2 tsp salt and 1/4 tsp black pepper.
3

Arrange warm potato slices on a platter. Spoon the green sauce generously over the top.
4

Garnish with 4 halved hard-boiled eggs and 16 black olives. Serve at room temperature.

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Questions

How much time should I plan for Ocopa Potatoes in Peanut Huacatay Sauce?

As written, 40 minutes: 20 of prep and 20 of cooking. The longest single stretch is step 1 (20 minutes): "Bring to a boil and cook until fork-tender, 15 to 20 minutes."

What can I use instead of aji amarillo in Ocopa Potatoes in Peanut Huacatay Sauce?

The entry for Ocopa Potatoes in Peanut Huacatay Sauce calls for 2 tbsp aji amarillo paste (or 1 tbsp mild hot sauce). In its place: Blend a roasted orange or yellow bell pepper with a little habanero or serrano. It approximates both the fruitiness and the heat.

Can I make Ocopa Potatoes in Peanut Huacatay Sauce less spicy?

Yes. The heat in Ocopa Potatoes in Peanut Huacatay Sauce comes from 2 tbsp aji amarillo paste (or 1 tbsp mild hot sauce). For a milder plate, start with half the aji amarillo and add more to taste at the end; nothing else in the method changes.

Can I make Ocopa Potatoes in Peanut Huacatay Sauce dairy-free?

Yes. The dairy in Ocopa Potatoes in Peanut Huacatay Sauce is 4 oz queso fresco (or mild feta), crumbled, 1/4 cup whole milk. Swap the cheese for a plant-based melting cheese (expect a milder flavor); the milk for unsweetened oat or soy milk. The richness shifts slightly, but the method does not change.

Is Ocopa Potatoes in Peanut Huacatay Sauce vegan?

No, though it is vegetarian. What keeps it from vegan is 4 oz queso fresco (or mild feta), crumbled, 1/4 cup whole milk and 4 hard-boiled eggs, halved. For fully plant-based entries, see the vegan appetizer collection.

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