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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Peruvian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Garnish: chopped pitted black Peruvian or Kalamata olives; lime wedges (preferably Key lime). | 2. Cover potatoes with water in a medium pot and season well with salt, then briskly simmer, covered, until just cooked through, about 20 minutes. Drain and cool, then peel. | 3. Meanwhile, mince and mash garlic to a paste with a pinch of salt, then blend with remaining ingredients in a blender until very smooth and thicker than heavy cream (if necessary, thin with milk). Season with salt. | 4. Cut potatoes crosswise into 1/4-inch-thick slices. | 5. Spoon some sauce onto 8 small plates, then top with sliced potatoes. Serve remaining sauce on the side. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	2	lbs		698.5331	158.6668	18.5973	0.8165
garlic	1/2	teaspoon	chopped	2.086	0.4628	0.08900000000000001	0.006999999999999999
queso fresco	1/4	cup	crumbled	91.195	0.9089	5.5174	7.2651
milk	1/2	cup		74.42	5.8316	3.843	3.9894
onion	1	tablespoon	chopped	4.0	0.934	0.11	0.01
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
crema	1	tablespoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.