A mouth-watering appetizer of crisp potatoes with a queso fresco and aji amarillo pepper dip from Peru.
1/2 onion, diced
2 cloves garlic, rough chopped
1/2 teaspoon sea salt
8 oz queso fresco
5 tablespoons aji amarillo paste
1/4 cup milk
1/4 cup water
2 tablespoons m+1 teaspoon grapeseed oil
3 water crackers (saltines also work)
1 pound miniature fingerling potatoes, washed and sliced in half
1 tablespoon grapeseed oil
salt and pepper to taste
Heat one teaspoon grapeseed oil in a small skillet and add onion, garlic, and salt. Cook on medium-low heat, until onions become soft and translucent, do not brown. Set aside.
In a blender, combine onion mixture with all other ingredients and puree until smooth. Mixture should be loose enough to fall off a spoon in a smooth and continuous stream. It should not be watery or too thick. If the sauce is too thick or close to the consistency of sour cream, add water, one tablespoon at a time to loosen. Transfer to a container, cover and refrigerate until ready to use.
Preheat oven to 400 degrees fahrenheit.
In a mixing bowl, combine all ingredients and coat potatoes well. Transfer to a baking sheet and bake for 25 minutes or until potatoes are golden brown.
Serve warm potatoes with a side of huancaina sauce for dipping.