Papas Huancaina with Potatoes | Idaho Potato Commission
- Fry whole potatoes at 300°F for 8 minutes until tender. Smash the cooled potatoes almost flat with bottom of a pan or the palm of your hand. Fry cooled, smashed potatoes at 375°F for about 2...
Ingredients
- 1 pound of Idaho<sup>&reg;</sup> Fingerling potatoes
- Cheese Base
- 210 grams aj&iacute; amarillo
- 10 grams aj&iacute; limo
- 2 bottles Kewpie mayonnaise
- 1 cup evaporated milk
- 1320 grams queso fresco (ricotta)&nbsp;
- Scallions, for garnish
- 20 ounces Cheddar Cheese
- 20 ounces Oaxaca Cheese
- &frac12; pound butter&nbsp;
- &frac12; pound flour&nbsp;
- 3 cups milk
- 6 cups heavy cream
More Like This
Idaho® Potato: Papas Gratinadas: Mexican Potatoes Au Gratin | Idaho Potato Commission
idahopotato.com
Idaho® Potato Empanadas A La Huancaina | Idaho Potato Commission
retail.idahopotato.com
Idaho® Potato Salad with Jalapeño Peppers | Idaho Potato Commission
retail.idahopotato.com
Mexican Potato Salad | Idaho Potato Commission
idahopotato.com
Jalapeño Mashed Idaho® Potatoes | Idaho Potato Commission
idahopotato.com
Idaho® Potato Panzanella | Idaho Potato Commission
idahopotato.com
Idaho® Potato Pancakes | Idaho Potato Commission
retail.idahopotato.com
Guacamole Idaho® Potato Salad | Idaho Potato Commission
licensing.idahopotato.com