Papas a la Huancaina
Ingredients
- 6 medium Yukon Gold potatoes
- Crisco® Pure Vegetable Oil
- 1 tbsp. 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.) pkg. cream cheese, softened
- 4 saltine crackers
- 1/2 tsp. salt, divided
- Sliced black olives and chopped hard-cooked egg
Directions
- Step 1
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.
- Step 2
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.
- Step 3
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.
PET is a trademark of Eagle Family Foods Group, LLC, used by permission.
Serving size
(1/6 of recipe)
- Calories 460
- Calories from Fat270g
- Total Fat 31g
- Saturated Fat 10g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 50mg
- Sodium 370mg
- Potassium 0mg
- Total Carbohydrates 41g
- Dietary Fiber 3g
- Sugars 6g
- Protein 7g
- Vitamin A 0%
- Vitamin C 0%
- Vitamin D 0%
- Calcium 0%
- Thiamin 0%
- Niacin 0%
- Zinc 0%
- Riboflavin 0%
- Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet