Savory Peruvian Ocopa with Boiled Potatoes and Aji Amarillo
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
For the Potatoes
For the Garnish
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
Savory Peruvian Ocopa with Boiled Potatoes and Aji Amarillo
Savory Peruvian Ocopa with Boiled Potatoes and Aji Amarillo
Plating & Serving
Arrange sliced, cooled potatoes on a plate, generously drizzle with Ocopa sauce, and garnish with boiled egg quarters and chopped parsley for a burst of freshness.