Potatoes with Spicy Pepper Sauce*

*Papas a la Huancaina Stir the juice of one lemon, the crushed peppers, 1/2 teaspoon salt and a few pinches of black pepper in a large baking bowl. Add the onion rings, roll in the sauce and let stand at room temperature with the lid closed.

Place the potatoes in hearty boiling, lightly salted water. They should cook, but not fall apart.

In the meantime, prepare the sauce: Add whipping cream, turmeric, cheese, chopped fresh peppers, 1/2 tsp. salt, and a few pinches of pepper to the blender attachment of a food processor and blend on high speed for 30 seconds until smooth and creamy. (If you don’t have a food processor, you can whip the ingredients with a whisk until creamy). Heat the olive oil in a heavy frying pan of 25 cm ø over moderate temperature. Pour the sauce into the pan and cook on low heat for 5 to 8 minutes, stirring continuously, until it becomes thick.

To serve, place the potatoes on a warmed plate and pour the sauce over them. Drain the onion rings in a colander and place over the potatoes with the fresh pepper strips.

garnish everything with lettuce leaves, egg halves and black olives.

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