Plant Based Papa a la Huancaina
Servings: 4 people
Calories: 349kcal
Ingredients
- 2 pounds small gold or red potatoes
- Kosher or fine sea salt
- 1 tablespoon olive oil
- ½ white onion , diced
- 2 cloves garlic , mined
- 2 tablespoons Aji Amarillo paste , more or less to taste
- ½ jar House Party Cheesy Sauce , about 1 cup
- 1 tablespoon honey or agave
- 8 black olives , chopped
- Paprika
- Curly parsley or lettuce leaves , to serve
Instructions
- Place the potatoes in a pot, cover with cold water, and add a large pinch of salt. Bring to a boil and cook until fork tender, about 15 minutes depending on size. Drain.
- Add olive oil to a small skillet and heat over medium heat. Add onions and cook until very soft but not browned, about 7 minutes. Add the garlic and Aji Amarillo paste and cook, stirring, for another 1–2 minutes.
- Put the onion mixture, House Party Cheesy Sauce, and honey in a blender and blend on high until very smooth.
- Plate the potatoes on a platter, drape with the sauce, top with olives and paprika. Garnish the platter with lettuce or parsley.
Nutrition
Calories: 349kcal | Carbohydrates: 49g | Protein: 7g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 5mg | Sodium: 654mg | Potassium: 1094mg | Fiber: 4g | Sugar: 11g | Vitamin A: 381IU | Vitamin C: 22mg | Calcium: 77mg | Iron: 2mg