Idaho® Potatoes in Huancaina Sauce | Idaho Potato Commission
Boil potatoes in salted water until tender. Let potatoes cool and cut them into 1 inch thick slices. Make the sauce by blending cheese, garlic, milk, chiles, crackers, salt and pepper in a blender....
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Cooking tools:
- Blender
- Serving platter
- Chef's knife
- Cutting board
- Pot
Ingredients
- 2 pounds Idaho® potatoes, peeled
- 8 ounces queso fresco
- 2 cloves garlic
- 6 ounces evaporated milk
- 2 aji amarillo chiles, seeded and ribbed
- 4 soda crackers
- salt
- pepper
- 2 hard-boiled eggs, optional
- pitted black olives, optional
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