Papa a la Huancaína (Potatoes with Cheese Sauce)

• 900 g Yukon Gold potato
• 4 Egg
• 1 head Romaine lettuce
• 60 g Salted crackers
• 200 ml Evaporated milk
• 200 g Queso fresco
• 2 tbsp Aji amarillo paste
• 2 tbsp Vegetable oil
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 80 g Black pitted olives

1. Scrub the potatoes, then put them in a large pot and cover with cold water; add 1 tsp of the fine sea salt. Bring to the boil, then simmer for 15 to 20 minutes until a knife slides in easily. Drain and leave to cool until warm, then peel and slice into thick rounds.
2. Meanwhile, place the eggs in a saucepan, cover with cold water, and bring to the boil. Simmer for 9 minutes, then drain and cool under cold running water. Peel and halve.
3. Separate the romaine lettuce leaves, rinse, and pat dry. Arrange the leaves on a serving platter or individual plates.
4. In a blender, combine the crackers, evaporated milk, queso fresco, ají amarillo paste, vegetable oil, the remaining 0.5 tsp fine sea salt, and the black pepper. Blend until completely smooth and creamy, scraping down as needed. Taste and adjust with a little more salt if you like.
5. Lay the sliced potatoes over the lettuce, then spoon the sauce generously on top. Finish with the egg halves and black olives. Serve straight away, or chill for 15 minutes for a firmer, more set sauce.

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