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Air Fryer Peruvian Purple Potato Wedges with Aji Amarillo Huancaína

Purple potato wedges air fried crisp, served with a creamy, gently spicy aji amarillo huancaína sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Peruvian
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

For the wedges
  • 2 lb Peruvian purple potatoes or any purple-fleshed, cut into wedges, skins on
  • 1-2 tbsp olive oil
  • 1 tsp kosher salt plus more to finish
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • black pepper
For the huancaína sauce
  • 1/2 cup aji amarillo paste
  • 6 oz queso fresco or feta
  • 1/2 cup evaporated milk adjust for thickness
  • 6-8 saltine crackers for body
  • 2 tbsp neutral oil
  • 1 small garlic clove
  • salt and lime to taste

Equipment

  • Air fryer
  • Blender
  • Large bowl

Method
 

  1. Slice each potato into 6 to 8 even wedges. Soak in cold water 10 minutes, then drain and pat very dry.
  2. Toss with the oil, salt, paprika, garlic powder, and pepper.
  3. Preheat to 400°F. Cook in a single layer in batches 12 to 15 minutes, shaking halfway, until the edges brown and the centres are fork-tender. Salt the moment they come out.
  4. Blend the aji amarillo paste, queso fresco, evaporated milk, crackers, oil, and garlic until smooth and pourable. Season with salt and lime.

Notes

Keep the skins on — texture and colour.
Huancaína should be pourable; loosen with more evaporated milk.
Aji amarillo is fruity-mild, not blazing — it's about flavour more than heat.