Crispy Smashed Potatoes & Huancaina

Add queso fresco, evaporated milk, ají amarillo paste, saltine crackers, and vinegar to a blender or food processor. Blend until smooth. While the sauce is blending, stream in the olive oil. Continue blending until smooth and creamy. Season with salt to taste and serve with crispy potatoes.

Preheat the oven to 400°F.

Add the potatoes to a medium-sized pot, cover with cold water, and bring to a boil. Cook until fork-tender, about 20-25 minutes. Drain the potatoes and let them dry in the colander for 5 minutes.

Place the potatoes on a sheet tray. Using the bottom of a glass, flatten the potatoes while keeping them in one piece.

Drizzle with olive oil and season with salt and pepper.
Bake for 30-40 minutes, making sure to flip the potatoes halfway through, until they are deeply golden and crispy.
Serve hot.