Papas a la Huancaina

Papas a la Huancaina

INGREDIENTS

• -6 medium Yukon Gold potatoes
• - Crisco® Pure Vegetable Oil
• -1 tablespoon Crisco® Pure Canola Oil
• -1/4 cup chopped red onion
• -2 cloves garlic, minced
• -1 serrano chile pepper, coarsely chopped
• -1 medium yellow bell pepper
• -1/2 cup PET® Evaporated Milk
• -1 (8 oz.) package cream cheese, softened
• -4 saltine crackers
• -1/2 teaspoon salt, divided
• - Sliced black olives and chopped hard-cooked egg

INSTRUCTIONS

HEAT 3/4-inch vegetable oil to 275°F in large heavy saucepan over medium-high heat. Rinse cubed potatoes and pat dry with paper towels. Add 1/3 of the potatoes to hot oil and cook until tender but not golden, about 2 minutes. Remove with slotted spoon; drain on paper towels. Repeat with remaining potatoes, cooking in 2 batches. Let potatoes cool while preparing sauce. Reserve oil in saucepan.

COOK onion, garlic, serrano pepper and yellow pepper in canola oil in large skillet over medium heat until tender, about 5 minutes. Spoon mixture into blender container or food processor. Add evaporated milk, cream cheese, crackers and 1/4 teaspoon salt. Cover and process until smooth.

HEAT reserved oil to 350°F. Cook cooled potatoes in oil in 3 batches until crisp and golden brown, about 5 minutes. Drain on paper towels. Season with remaining 1/4 teaspoon salt. Spoon sauce onto serving plates; top with potatoes. Garnish with olives and hard-cooked egg, if desired.

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