- The Potatoes:
About 6 baby potatoes per person (red or Yukon Gold), steamed for around 20-25 minutes. The potatoes should be tender when pierced with a fork, with just a little resistance. (I think of this as about 5 minutes before they would be ready to mash). Do not overcook. Chill overnight, then flatten each potato with the bottom of a glass to about 1/2” thick. Just before serving, air fry at 400 degrees for 8-10 minutes until crispy on the outside.
- The Huancaina Sauce:
½ Cup, unsalted, unroasted Cashews
¾ Cup, Water
2 TBSP, Aji Amarillo (Peruvian Yellow Peppers), Milled
½ tsp Turmeric Powder
¾ tsp Garlic Powder
¼ tsp, Cumin
1 tsp, Local Spicery Sel-acious Salt Substitute
1 TBSP Cider Vinegar
¼ Cup, Oat Milk
Juice of ½ Lemon
Combine all ingredients in a high-power blender for one minute at about ¾ speed. Allow to sit for 5 -10 minutes, then blend again for 2-3 minutes. The sauce should be creamy with little to no chunks in it. The sauce will refrigerate well for up to a week and is actually better the next day. It can be served cold, room temperature, or heated.
- Assemble the Papa A la Huancaina
Arrange the papa (smashed air-fried potatoes) on a bed of arugula, butter lettuce or other greens. Drizzle the sauce over the potatoes. Add garnish such as sliced black olives, thinly sliced scallions, red onions and/or shredded carrots. Enjoy!
