Active Time

　　30 min

　　Total Time

　　45 min

　　Yuquitas a la Huancaína

　　Think of this as the Peruvian answer to fries and ketchup. While huancaína sauce is usually served over sliced potatoes with boiled eggs and olives, Guillermo Payet finds it a great accompaniment to fried yuca, the potato-like root vegetable.

　　

Ingredients

Makes 4 side-dish servings

　　

For sauce

1/2 lb Mexican queso fresco or mild feta cheese, broken into small pieces

　　1/2 cup half-and-half

　　1 1/2 tablespoons bottled ajì amarillo purée (available at kitchenmarket.com)

　　1 garlic clove, peeled and smashed

　　1/4 teaspoon black pepper

　　

For yuca

2 lb fresh yuca (cassava) or 1 1/2 lb frozen peeled yuca (not thawed)

　　About 6 cups vegetable oil

　　1/4 teaspoon salt

　　Garnish: fresh lime wedges (preferably Key limes)

　　

Special Equipment

a deep-fat thermometer

　　

Make sauce:

Step 1

Pulse together sauce ingredients in a food processor until smooth.

　　

Fry yuca:

Step 2

If using fresh yuca, trim ends and cut crosswise into 3-inch pieces, then peel, removing waxy brown skin and pinkish layer underneath.

　　

Step 3

Cover yuca (fresh or frozen) with cold salted water by 1 inch in a 4-quart pot. Bring to a boil, then reduce heat and simmer until yuca is tender when pierced with a wooden skewer, 15 to 20 minutes. Transfer with a slotted spoon to several layers of paper towels to drain, then cool 5 minutes. Cut yuca lengthwise into 1/8-inch-wide wedges, discarding thin woody core. (If there are pieces that have white parts to them, return them to barely simmering water and simmer until almost translucent.)

　　

Step 4

Heat about 1 1/2 inches oil in a 4- to 5-quart heavy pot over moderate heat until it registers 360°F on thermometer.

　　

Step 5

Fry yuca in 3 batches, turning occasionally, until golden, 3 to 5 minutes per batch. Transfer with a slotted spoon to paper towels to drain. (Return oil to 360°F between batches.) Sprinkle fries with salt and serve with cheese sauce.

　　Cooks' Notes:

　　· Sauce made with queso fresco will be very thick. Thin with additional half-and-half if desired.

　　· Sauce can be made 1 day ahead and chilled in a bowl, covered. Bring to room temperature, then stir before serving.