Papa a la Huancaína

Method

Boil the potatoes in salted water until tender, then peel and slice them into rounds. Toast the ají amarillo peppers lightly, remove seeds and soak in warm water for 10 minutes, then blend with garlic, cheese, groundnuts, and evaporated milk until smooth. Heat the oil in a pan and gently cook the sauce for 3 minutes, stirring constantly, seasoning with salt and pepper. Arrange the sliced potatoes on a serving plate and pour the warm golden sauce generously over them. Garnish with sliced hard-boiled eggs, black olives, and fresh coriander leaves before serving at room temperature.