🛒 Ingredients
- 4 medium-sized potatoes
- 2 yellow peppers
- 1/4 cup almond milk
- 1 tablespoon olive oil
- 1 teaspoon ground black pepper
- to taste salt
👨🍳 Step-by-step instructions
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Step 1: Wash the potatoes and cut them in half. Place them in the airfryer at 200°C for 15 minutes, or until they are tender. Meanwhile, prepare the yellow pepper sauce by blending the peppers with almond milk, olive oil, black pepper, and salt.
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Step 2: Once the potatoes are ready, place them on a plate and bathe each one with the yellow pepper sauce. Garnish with fresh herbs like parsley or cilantro, and serve immediately.
💡 Chef's tip
To achieve an even more intense yellow pepper sauce, make sure to blend the peppers with a little hot water before mixing them with almond milk and olive oil. This will help release the flavors and essential oils of the pepper, resulting in a more vibrant and authentic sauce.
📝 Our take
Esta versión airfryer transforma una clásica papa a la huancaina en una experiencia ligera y crujiente sin perder la esencia peruana. El contraste entre la suavidad del queso y el toque picante del ají crea un juego de texturas que despierta el paladar. Al servirla, el color dorado invita a la mesa como un homenaje a la tierra alta. Una explosión de sabores que se siente como un abrazo de la huanca.
🍷 Wine & food pairing
Opta por un tinto joven de la DO Ribera del Duero. Su fruta brillante y taninos suaves equilibran la picantez del ají amarillo sin sobrecargar la delicada textura de la papa.
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