Name: Ocopa Limea (Peruvian Yellow Potatoes with Ocopa Sauce)
Yield: Serves 6 as an Appetizer; Makes About 2 cups/480 ml Sauce
Ingredients: 12 Botija or Kalamata olives; Kosher or fine sea salt; 1 cup/115 g crumbled queso Oaxaca or queso fresco; ¾ cup/105 g coarsely chopped red onion; ½ cup/120 ml. milk; 1¼ lb/570 g petite Peruvian yellow potatoes or Yukon Gold potatoes; Freshly ground pepper; 2 tsp. Kosher or fine sea salt; 2 tsp huacatay (see headnote); 1 saltine cracker, crushed; 2 tbsp. canola or other neutral oil; 3 hard-boiled eggs, peeled and quartered lengthwise; 6 large butter lettuce leaves; 2 dried amarillo chiles (sometimes labeled ají mirasol); 1½ tsp. crushed animal crackers; 3 garlic cloves, thinly sliced; ½ cup/70 g dry-roasted peanuts

Preparation info

Serves
6
as an Appetizer; Makes About 2 cups 480 ml Sauce

Difficulty
Medium

Appears in

Roots

By Diane Morgan

Published 2012

About

Incredibly popular in Peru, ocopa is an ancient cold potato dish from Arequipa, in the Andes. The divinely rich, nutty sauce is made from dried chiles, which are rehydrated and then sautéed with red onions, garlic, and a very fragrant herb called huacatay, known in english as black mint. Thinking it would be hard to find, I was surprised to see it sold as a paste in jars at my local Latin American market. Alternatively, you might also find the whole leaves frozen. Use a mortar

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Vegetarian

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