Ocopa Limea

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; 3 hard-boiled eggs, peeled and quartered lengthwise; 6 large butter lettuce leaves; 2 dried amarillo chiles (sometimes labeled ají mirasol); 1¼ lb/570 g petite Peruvian yellow potatoes or Yukon Gold potatoes; 2 tsp. Kosher or fine sea salt; 1 saltine cracker, crushed; 2 tbsp. canola or other neutral oil; 1 cup/115 g crumbled queso Oaxaca or queso fresco; ½ cup/120 ml. milk; Kosher or fine sea salt; Freshly ground pepper; ½ cup/70 g dry-roasted peanuts; 1½ tsp. crushed animal crackers; ¾ cup/105 g coarsely chopped red onion; 2 tsp huacatay (see headnote); 3 garlic cloves, thinly sliced

Peruvian Yellow Potatoes with Ocopa Sauce

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

Ingredients

Starter
Vegetarian

Ingredients

Method