Potatoes with Yellow Chili Cheese Sauce

Name: Potatoes with Yellow Chili Cheese Sauce
Total time: 50 min
Yield: 4 servings
Ingredients: 500 g Potatoes; 100 g Feta cheese; 90 ml Whole milk; 40 g Onion; 2 tsp Ají amarillo paste; 1 tsp Neutral cooking oil; 2 whole Egg; 40 g Lettuce; 4 whole Pitted black olives; 2000 ml Water; 0.13 tsp Black pepper

Tender potato slices with a creamy ají amarillo and feta sauce, crisp lettuce, hard-cooked egg and a black olive.

50 minutes · Easy · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Potatoes500 g
Feta cheese100 g
Whole milk90 ml
Onion40 g
Ají amarillo paste2 tsp
Neutral cooking oil1 tsp
Egg2 whole
Lettuce40 g
Pitted black olives4 whole
Water2000 ml
Black pepper0.13 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Milk and egg. Check the chili paste for additional allergens.

Method

Cook the potatoes

Peel the potatoes and halve or quarter them into roughly 4 cm chunks. Place in a saucepan with 1 litre of the measured water, enough to cover them. Bring to a boil, then simmer for 15–20 minutes until a thin knife enters the centres easily without the potatoes falling apart. Drain and spread on a plate to cool for about 10 minutes.

Hard-cook the eggs alongside

While the potatoes cook, place the eggs in a small saucepan with the remaining 1 litre water, covering them by about 2 cm. Bring to a boil, lower to a gentle simmer and cook for 11–12 minutes until the yolks and whites are firm. Cool under cold running water, peel and halve lengthways. Keep refrigerated while completing the sauce.

Soften the onion

Peel and finely chop the onion. Heat the oil in a small frying pan over medium-low heat and cook the onion for 5–6 minutes until soft, without browning. Stir in the ají amarillo paste for 30 seconds, then remove from the heat and let cool for 5 minutes.

Blend a spoon-coating sauce

Crumble the feta into a small blender jug. Add the cooled onion mixture, 60 ml of the milk and the pepper, then blend until smooth. Add the remaining 30 ml milk a little at a time only as needed: the sauce should coat the back of a spoon rather than run like milk. Feta and chili paste already contain salt, so no additional salt is specified. Refrigerate the sauce until serving.

Plate four small starters

Wash and dry the lettuce and divide it between four plates. Slice the cooled potatoes into roughly 1.5 cm pieces and arrange an equal share on each plate. Spoon over the sauce, then add half an egg and one drained black olive to each. Serve promptly. Refrigerate any leftovers within 2 hours and use within 2 days.

Use ají amarillo paste, not ají panca or generic hot sauce. Feta is a deliberate house variation on fresh-cheese sauce; if vegetarian suitability matters, choose feta made with vegetarian rennet.

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