Papas Nativas Recipe

Prepare and cook potatoes

Wash Andean potatoes thoroughly. Place in a pot and cover with cold water by 2 cm. Add 1 tsp coarse salt. Bring to a gentle boil, then reduce to a simmer and cook until tender when pierced with a knife, about 15–20 minutes depending on size. Drain and let cool slightly.

Finish potatoes

Once cool enough to handle, slice larger potatoes in half or leave small ones whole. Arrange on a serving plate. Drizzle 1–2 tbs extra-virgin olive oil over potatoes and season lightly with freshly ground black pepper.

Soft-boiled quail eggs

Bring a small saucepan of water to a gentle boil. Using a spoon, lower quail eggs into the water and cook for 2 minutes 15 seconds for soft-set whites and runny yolks. Immediately transfer eggs to an ice bath for 2 minutes. Peel carefully and halve each egg. Hold refrigerated until plating.

Add cheese and chips

Crumble the white cheese over the plated potatoes. Scatter petite potato chips over and around the potatoes for crunch just before serving so they stay crisp.

In a small skillet, warm 1 tbs vegetable oil over medium heat. Add the garlic clove and aji amarillo paste; sauté for 30–45 seconds until fragrant but not browned. Remove from heat and let cool slightly.

In a blender, combine sautéed garlic and aji mixture, crumbled queso fresco, evaporated milk, and the crackers or bread. Blend on high until smooth and creamy. If the sauce is too thick, add up to 30–60 ml more evaporated milk to reach a thick but pourable consistency. Taste and season with 1/2 tsp salt. Chill or keep warm gently until plating.

In a small food processor or with an immersion blender, combine 100 g pitted botija olives, 60 g mayonnaise, 1/2 small garlic clove, 1 tsp lemon juice and 1 tsp olive oil. Pulse/blend to a smooth, slightly textured aioli. Taste and adjust salt as needed. Transfer to a piping bag or squeeze bottle for plating.

Preheat oven to the lowest setting (or use a dehydrator). Pat cilantro leaves dry and spread in a single layer on a baking sheet lined with parchment. Dry in the oven for 25–40 minutes until brittle, checking frequently to avoid browning. Alternatively, use a dehydrator at 45–50°C until dry. Once fully dry, pulse cilantro with 1/4 tsp sea salt in a spice grinder or blender to a fine powder. Store in a small jar.

Spoon 1–2 tbs of huancaína sauce beside or partially over each potato cluster on the plate (you want the potatoes to still show).

Place halved soft-boiled quail eggs on top of the potatoes, yolk side up so the runny yolk can mingle with the sauce when cut.

Drizzle 1–2 tsp botija olive aioli in thin lines or small dots around the plate and a little over the potatoes for briny contrast.

Sprinkle crumbled white cheese and scatter petite potato chips for texture. Finish with a light dusting of cilantro powder over the whole plate and an additional flourish of coarse salt and freshly ground black pepper to taste.

Serve immediately so chips remain crisp and quail eggs are warm and runny.