Appetizer · Lunch · Latin American ·

Savory Peruvian Ocopa with Boiled Potatoes and Aji Amarillo

Name: Savory Peruvian Ocopa with Boiled Potatoes and Aji Amarillo
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4 servings
Cuisine: Appetizer
Ingredients: 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; New potatoes, 800g, scrubbed clean; Water, For boiling; Salt, To taste; Boiled eggs, 2, peeled and quartered; Fresh parsley, Chopped fine

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.

4.6(381 reviews)

·By Ethan Brooks·November 3, 2025

Savory Peruvian Ocopa with Boiled Potatoes and Aji Amarillo — Appetizer served and photographed from above

Prep

30 min

Cook

1 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Ocopa Sauce

For the Potatoes

For the Garnish

Nutrition

Per serving

Calories: 642 kcal
Protein: 24.48 g
Carbs: 47.78 g
Fat: 40.03 g
Fiber: 7.4 g

Whole recipe

Total

Calories: 2569 kcal
Protein: 97.9 g
Carbs: 191.1 g
Fat: 160.1 g
Fiber: 29.6 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Aji Amarillo paste 3 tablespoons	45	1.5	9	0.5	3
Evaporated milk 1 cup	340	17	25	19	0
Crushed peanuts 1/2 cup	415	18.5	12.5	36	6
Huacatay leaves 1/4 cup	1	0.2	0.3	0	0.2
Queso fresco 200g, crumbled	520	33	8	40	0
Garlic cloves 2, minced	10	0.5	2	0	0.1
Olive oil 1/4 cup	480	0	0	54	0
Salt To taste	0	0	0	0	0
New potatoes 800g, scrubbed clean	600	14	134	0.5	20
Water For boiling	0	0	0	0	0
Salt To taste	0	0	0	0	0
Boiled eggs 2, peeled and quartered	156	13	1	10	0
Fresh parsley Chopped fine	2	0.2	0.3	0.1	0.3

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Ocopa Sauce Ingredients

1
Marinate ingredients
Combine Aji Amarillo paste, Huacatay leaves, and garlic in a bowl, and let it sit for 15 minutes to meld flavors.
Tip: Use fresh Huacatay leaves for an authentic flavor. Gently roast the garlic cloves for a subtler flavor infusion.
2
Process sauce
In a food processor, add the marinated mixture, crushed peanuts, queso fresco, and evaporated milk.
3
Blend until smooth
Process until smooth, gradually incorporating olive oil, and season with salt.
Tip: Do not over-blend the sauce; it should maintain a creamy yet slightly textured consistency.

Boiling the Potatoes

1
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.
2
Cook until tender
Cook until potatoes are tender when pierced with a fork, about 25 minutes. Drain and allow to cool.
Tip: Use medium-high heat for even cooking.