- Appetizer
- Latin American
- Make-ahead
- Stovetop
- Blender
- Beginner-friendly
- Adventurous
Good for, as AI judged the whole recipe.
Ingredients
For the potatoes
- 1 1/2 lb
yellow potatoes (Yukon Gold), similar sizes, scrubbed
- 3
eggs
- 1 tbsp
salt, for the cooking water
For the sauce
- 3 tbsp
ají amarillo paste
- 8 oz
queso fresco, crumbled
- 3/4 cup
evaporated milk
- 6
saltine crackers
- 2 tbsp
vegetable oil
- 1 clove
garlic, peeled
salt, to taste
To serve
- 8
black olives (botija or kalamata)
- 4 pieces
lettuce leaves (romaine or butter) (optional)
- Vegetarian
Contains milk (queso fresco, evaporated milk), eggs (eggs) and wheat (saltine crackers).
Not checked: ají amarillo paste.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Put the potatoes in a large pot, cover with cold water by an inch, and add the salt. Bring to a boil over high heat, then lower to a steady simmer and cook until a knife slides into the center with no resistance, 20 to 25 minutes depending on size.
25 min
- 1 1/2 lb yellow potatoes (Yukon Gold), similar sizes
- 1 tbsp salt, for the cooking water
- Step 2
While the potatoes cook, hard-boil the eggs: lower them gently into a small pot of boiling water and cook 10 minutes, then move them to a bowl of cold water. Peel once cool and cut into quarters or thick slices.
12 min
- 3 eggs
- Step 3
Drain the potatoes and let them cool until you can handle them, about 15 minutes. Peel off the skins (they slip off easily) and cut into 1/2-inch slices. Chill in the fridge if you want them properly cold.
15 min, hands-off
- Step 4
Warm the oil in a small skillet over medium heat and cook the ají amarillo paste with the garlic clove for 2 to 3 minutes, stirring, until fragrant. This takes the raw edge off. Let it cool for a few minutes.
3 min
- 3 tbsp ají amarillo paste
- 2 tbsp vegetable oil
- 1 clove garlic
- Step 5
Put the cooked ají mixture, queso fresco, evaporated milk and saltines in a blender. Blend until completely smooth and thick enough to coat a spoon, about 1 minute. If it is too thick to pour, add evaporated milk or water a tablespoon at a time; if it is thin, blend in another cracker. Season with salt and chill until serving.
5 min
- 8 oz queso fresco
- 3/4 cup evaporated milk
- 6 saltine crackers
- salt
- Step 6
Lay a lettuce leaf on each plate and arrange the potato slices on top, overlapping. Spoon the sauce over so the potatoes are fully blanketed, then garnish with the egg quarters and olives. Serve cold or at room temperature.
5 min
- 8 black olives (botija or kalamata)
- 4 pieces lettuce leaves (romaine or butter)
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026