Ocopa Arequipeña (Potato with Peanut Sauce)

Instructions

1. 1Place the about 680 g Yellow potatoes in a large heavy-bottomed pot and cover with water. Bring to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, or until the potatoes are fork-tender. Drain the potatoes and let them cool slightly, then slice them into thick rounds.
2. 2While the potatoes are boiling, heat the 2 tbsp Vegetable oil in an approximately 25 cm skillet over medium heat (175°C). Add the 1/2 medium Onion, chopped, and cook for 5-7 minutes, stirring occasionally, until softened and translucent. Add the 2 cloves Garlic, minced, and cook for 1 minute more until fragrant.
3. 3Add the 2 tbsp Aji Amarillo paste to the skillet with the onion and garlic. Cook for 2 minutes, stirring constantly, until it deepens in color and becomes fragrant.
4. 4Transfer the sautéed onion, garlic, and aji amarillo mixture to a blender. Add the 1/2 cup Saltine crackers, 1/2 cup Peanuts (roasted), 1/2 cup Plant-based milk, 2 tbsp Huacatay (black mint), and 1/2 tsp Salt. Blend on high speed until the sauce is completely smooth and creamy. If the sauce is too thick, add a tablespoon more plant-based milk at a time until the desired consistency is reached.
5. 5Arrange the sliced potatoes on a serving platter. Pour the blended sauce evenly over the sliced potatoes.
6. 6Serve the Ocopa Arequipeña cold or at room temperature.

Substitutions

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