(from "Papas/Batatas/Patatas/Potatoes" by Anne Meadows in Americas, May, 1990.)
". . . a regal blend of ground nuts, cheese, and chilies from the city of Arequipena."
8 yellow or new potatoes
1/2 cup peanut oil
1 medium onion, sliced
2 cloves garlic, minced
1 1/2 cups peanuts (or 6 oz walnuts)
1 1/2 cups milk
1 cup crumbled queso fresco (or grated Munster cheese
1/4 teaspoon salt (1/2 teaspoon if using walnuts)
2-3 teaspoons seeded and chopped fresh chilies
8 leaves Boston or Romaine lettuce
8 hard boiled eggs, halved lengthwise
16 black olives
Boil the potatoes until they are tender, then drain thoroughly. Peel them just before serving leave them whole, or slice them to allow the sauce to coat them more evenly. Heat the oil and sauté the onion and garlic until they are soft. Grind the nuts for 30 seconds in a food processor. Add the milk, cheese, salt, chilies, onion, garlic and oil, and puree at high speed for about a minute, to a consistency like that of thick mayonnaise. Serve on individual plates, placing each potato on a lettuce leaf and dressing it with about 1/2 cup of sauce. Garnish with olives and hard-boiled eggs.
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