Jen adds her own twist to the popular Peruvian dish, Papas a la Huancaína. She bakes fingerling potatoes until they're crispy and then douses them in a flavorful pepper and cheese cream sauce. Finger-licking good! Subscribe to Jen's channel: INGREDIENTS For the potatoes:2 lbs fingerling potatoes, halved lengthwise4 tbsp olive oilSalt & pepper to tasteFor the Huancaina sauce:4-6 jarred aji amarillo peppers (substitute with roasted red bell pepper and cayenne powder)10 saltine crackers½ cup queso fresco, crumbled1 can evaporated milk1 clove garlic2 tbsp vegetable oilSalt to tasteChopped cilantro to tasteRECIPE In a pot, cook potatoes in boiling salted water for about 3-4 minutes. Drain well, and dry with paper towels. Allow to slightly cool on some paper towel.Preheat oven to 425°F. Meanwhile, make the sauce: in a food processor, combine all the ingredients until smooth. If you want a thicker consistency, add more saltine crackers. If you want it thinner, add more evaporated milk. Set aside.Season the partially cooked potatoes with olive oil, salt and pepper. Arrange them on a parchment-lined baking sheet. Roast for about 25-30 minutes, turning the potatoes halfway, until crispy and golden brown. To serve, plate the potatoes and drizzle the sauce on top. Sprinkle chopped cilantro on top and enjoy!___Follow us! We don't bite...unless you're made of food ;)Subscribe to Tastemade | http://taste.md/1QsXIWqSnapchat Discover | http://taste.md/1P9UuDMFacebook | http://taste.md/1Zf0BveInstagram | http://taste.md/1OaAv4PMore daily programming | http://www.tastemade.comWatch us behind the scenes at Snapchat | @tastemade