Papas a la Huancaina

• 1/2 pound young new potatoes
• Salt
• 6 aji amarillo chilies
• 1/2 yellow bell pepper, chopped
• 1 medium onion, chopped
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon turmeric
• 12 ounces shredded white cheese like havarti or Monterey Jack
• 1 cup sour cream
• 3 tablespoons grated pecorino cheese
• 2 limes or, if available, Key limes, quartered

1. Cover potatoes with salted water in a pot.
2. Bring to boil.
3. Cook until just tender, about 10 minutes, depending on size.
4. Drain and keep potatoes covered in pot.
5. Meanwhile, cut off stems of each chili.
6. Slit open and remove and discard inner veins and seeds.
7. Finely chop chilies.
8. Lightly saute bell peppers, onions and chilies in pan with oil over medium heat until very soft.
9. Season with salt and turmeric.
10. If vegetables start to brown, add a bit of water or cover pan.
11. Cook until liquid has evaporated.
12. Place vegetables in food processor, add 1/4 cup water and puree.
13. Return to pan and cook over medium heat until liquid begins to evaporate and puree becomes a thick paste.
14. Remove from heat.
15. Stir in cheese and sour cream.
16. Cook, stirring, over low heat until cheese, sour cream and pepper puree melt together.
17. Taste for seasoning.
18. Place potatoes (sliced if large) on platter.
19. Spoon on sauce and serve with wedges of lime.

young new potatoes, salt, amarillo chilies, yellow bell pepper, onion, extra virgin olive oil, turmeric, white cheese, sour cream, pecorino cheese

Taken from cooking.nytimes.com/recipes/9374 (may not work)