Papas Bravas a la Huancaína with Chorizo Crumble (Peruvian × Spanish)

Method

1. Preheat the oven to 220 °C. Cut the potatoes, skin on, into 3 cm chunks and put them in a 18 cm pot with cold water and the salt. Bring to the boil on high heat and boil for 7 min more, just until the outsides soften. Drain, return to the pot, cover and shake two or three times to rough up the edges, then let them steam dry for 5 minutes. Those rough edges are the secret to the crunch.

   Add in this stepPotatoes, skin on 500 gSalt (for the cooking water) 1½ tsp

   high heat

2. Toss the potatoes with the olive oil and smoked paprika and spread them in a single layer on a 30×20 cm baking tray. Roast in the oven for 30 min, turning once halfway, until deep golden and crisp on all sides.

   Add in this stepExtra virgin olive oil 2½ tbspSmoked paprika ¾ tsp

   oven

3. Meanwhile make the sauce: heat the vegetable oil in a small pan on medium-low heat and cook the chopped garlic and ají paste for 3 min, then tip into a blender with the cheese, evaporated milk, crackers and salt and blend until smooth and as thick as yoghurt.

   Add in this stepVegetable oil 1 tbspGarlic cloves 1Ají amarillo paste 1½ tbspQueso fresco (or mild feta, rinsed) 70 gEvaporated milk 60 mlSaltine crackers 1Salt 1 pinch

   medium-low heat

4. Peel the chorizo and chop it into 5 mm pieces. Cook it in a dry pan on medium heat for 5 min, until crisp and it has released its red oil.

   Add in this stepCured Spanish chorizo 60 g

   medium heat

5. Pile the hot potatoes onto a plate, spoon the huancaína generously over them, scatter the chorizo with its red oil and finish with parsley. Serve with cocktail sticks, tapas-style.

   Add in this stepFlat-leaf parsley, chopped 1½ tbsp