Appetizer

Crispy Papas à la Huancaína with Quail Egg & Chili Oil

Name: Crispy Papas à la Huancaína with Quail Egg & Chili Oil
Prep time: 12 min
Cook time: 13 min
Total time: 25 min
Yield: 2 servings
Ingredients: 350g waxy potatoes (such as fingerling), sliced ⅜-inch thick; 3 tbsp olive oil, divided; 2 tbsp ají amarillo paste; ⅓ cup evaporated milk (or whole milk); ¼ cup roasted walnuts; 1 garlic clove; 1 tbsp lime juice; 4 quail eggs (or 2 small hens' eggs); 1 tsp chili oil (or 1 tsp olive oil + pinch of red pepper flakes); sea salt & white pepper

Golden-roasted potato discs crowned with Peruvian huancaína sauce—a silky blend of ají amarillo, evaporated milk, and walnuts—and topped with a jammy quail egg and fiery chili oil. Elegant yet utterly easy.

514cal 11gprotein 41gcarbs 36gfat 12min prep 13min cook 2serves

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