Ocopa Potatoes in Peanut Huacatay Sauce
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.
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.