Savory Peruvian Ocopa with Boiled Potatoes and Aji Amarillo

Name: Savory Peruvian Ocopa with Boiled Potatoes and Aji Amarillo
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Appetizer
Ingredients: Aji Amarillo paste; Evaporated milk; Crushed peanuts; Huacatay leaves; Queso fresco; Garlic cloves; Olive oil; Salt; New potatoes; Water; Salt; Boiled eggs; Fresh parsley

Traditional creamy and spicy Peruvian favorite

A classic dish from Peru, Ocopa features a silky, spicy sauce served cold over boiled potatoes, accentuated with Aji Amarillo for a sharp yet creamy taste.

1 h 30 min
4
Intermediate

Ingredients

For the Ocopa Sauce

Aji Amarillo paste

3 tablespoons

Evaporated milk

1 cup

Crushed peanuts

1/2 cup

Huacatay leaves

1/4 cup

Queso fresco

200g, crumbled

Garlic cloves

2, minced

Olive oil

1/4 cup

Salt

To taste

For the Potatoes

New potatoes

800g, scrubbed clean

Water

For boiling

Salt

To taste

For the Garnish

Boiled eggs

2, peeled and quartered

Fresh parsley

Chopped fine

Preparation

Marinating the Ocopa Sauce Ingredients

Marinate ingredients

Combine Aji Amarillo paste, Huacatay leaves, and garlic in a bowl, and let it sit for 15 minutes to meld flavors.

Use fresh Huacatay leaves for an authentic flavor. Gently roast the garlic cloves for a subtler flavor infusion.

Process sauce

In a food processor, add the marinated mixture, crushed peanuts, queso fresco, and evaporated milk.

Blend until smooth

Process until smooth, gradually incorporating olive oil, and season with salt.

Do not over-blend the sauce; it should maintain a creamy yet slightly textured consistency.

Boiling the Potatoes

Boil potatoes

Place potatoes in a large pot filled with cold water. Add a generous pinch of salt and bring to a boil over medium heat.

Cook until tender

Cook until potatoes are tender when pierced with a fork, about 25 minutes. Drain and allow to cool.

Use medium-high heat for even cooking.

Cooking Process

Blanching Potatoes

Boil until fork-tender, then cool.

Making Sauce

Blend ingredients smoothly with intermittent pulses.

Assembling Dish

Cloak the cooled potatoes in a generous pour of Ocopa sauce.

Plating & Serving