Creamy Potato and Kale "Huancaina" Skillet

1. Blend the Vegan Huancaina Sauce

1. In a small blender or food processor, combine the silken tofu, aji amarillo paste, nutritional yeast, salt, and warm water.
2. Blend on high speed until completely smooth, silky, and rich yellow in color. Taste and adjust with extra salt or a touch more chili paste if you prefer more warmth. Set aside.

2. Pan-Sear the Potatoes

1. Heat the neutral cooking oil in a large skillet or cast-iron pan over medium-high heat.
2. Place the halved baby potatoes cut-side down in a single layer.
3. Cook undisturbed for 5 to 6 minutes until the bottoms develop a deep golden crust.
4. Season with black pepper, flip, and turn the heat down to medium-low. Cover with a lid or foil for 6 to 8 minutes, until the potatoes are tender when pierced with a knife.

3. Wilt the Kale

1. Remove the lid and add the shredded kale directly into the pan with the potatoes.
2. Toss gently over medium heat for about 2 minutes until the kale turns bright emerald and just begins to wilt while still retaining a slight bite.

4. Combine and Serve

1. Turn the heat to low and pour the blended Huancaina sauce evenly over the warm potatoes and kale.
2. Gently stir to coat every piece thoroughly, letting the sauce warm through for 1 minute without boiling.
3. Remove from the heat and serve immediately straight from the skillet.