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

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.

Questions

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

Yes. The dairy in this entry 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.

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

Yes. The gluten in this entry is 6 saltine crackers (for thickening). Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How long does Ocopa Potatoes in Peanut Huacatay Sauce keep?

Refrigerate it in a sealed container for up to four days and stir it back together before serving.

Can I halve or double Ocopa Potatoes in Peanut Huacatay Sauce?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, blend in batches rather than overfilling the jar.

Serve it with

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Ponzu Sauce sauce

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