Active Time

　　15 min

　　Total Time

　　45 min

　　Potatoes are a cornerstone of the Peruvian diet, and for good reason: They have been cultivated in the Andes for more than 8,000 years, and the country boasts a whopping 3,000 varieties of the tuber, which comes in a myriad of shapes, colors, and sizes. In the regional capital of Huancayo, creamy, gently spiced cheese sauce is usually poured over the potatoes or served as a dip. To really highlight the potatoes (purple-fleshed ones look especially dramatic), we serve them over the sauce, with accompaniments of lime and meaty olives.

　　

Ingredients

8 (first course or side dish) servings

　　2 pounds medium potatoes such as purple Peruvian or Yukon Gold (about 8)

　　1/2 teaspoon chopped garlic

　　1/4 pound queso fresco or feta, crumbled (scant 1 cup)

　　1/2 cup whole milk

　　1 tablespoon chopped onion

　　1 tablespoon olive oil

　　1 tablespoon bottled ají amarillo or ají mirasol paste (sometimes labeled "crema")

　　Garnish: chopped pitted black Peruvian or Kalamata olives; lime wedges (preferably Key lime)

　　

Step 1

Cover potatoes with water in a medium pot and season well with salt, then briskly simmer, covered, until just cooked through, about 20 minutes. Drain and cool, then peel.

　　

Step 2

Meanwhile, mince and mash garlic to a paste with a pinch of salt, then blend with remaining ingredients in a blender until very smooth and thicker than heavy cream (if necessary, thin with milk). Season with salt.

　　

Step 3

Cut potatoes crosswise into 1/4-inch-thick slices.

　　

Step 4

Spoon some sauce onto 8 small plates, then top with sliced potatoes. Serve remaining sauce on the side.

　　

What to drink:

Step 5

Concha y Toro Terrunyo

　　Casablanca Valley Sauvignon Blanc '07

　　Cooks' Note

　　Potatoes and sauce can be prepared 1 day ahead and chilled separately. Bring to room temperature before serving (sauce will be very thick; stir and thin with additional milk if desired).