Papa a la Huancaína
This classic Peruvian appetizer features boiled yellow potatoes generously covered in a creamy, spicy, and savory cheese sauce. It's a vibrant dish often served cold or at room temperature, perfect for starting any meal.
An original recipe by Forkin
- Total time
- 35 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 352 kcal
Allergen information: may contain eggs and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 4 pcsyellow potato, peeled and halved
sauce
- 2 pcsyellow aji pepper, stemmed, seeded, and roughly chopped
- 0.5 pcsred onion, roughly chopped
- 1 clovegarlic, roughly chopped
- 150 gfresh cheese, crumbled
- 0.5 cupevaporated milk
- 4 pcssaltine cracker
- 2 tbspvegetable oil
- 0.5 tspsalt
- 0.25 tspblack pepper
garnish
- 4 pcslettuce leaf
- 2 pcshard-boiled egg, halved
- 4 pcsblack olive
Equipment
pot · blender · cutting board · knife · pan
The method
Step by step
- 1
Place the potatoes in a medium pot and cover with cold water by about an inch. Add a pinch of salt to the water.
- 2
Bring the water to a boil over medium-high heat, then reduce heat and simmer until the potatoes are tender when pierced with a fork, about 15-20 minutes.
About 20 min
- 3
While the potatoes cook, prepare the sauce. Heat the vegetable oil in a small pan over medium heat.
- 4
Add the yellow aji pepper, red onion, and garlic to the pan. Sauté for 5-7 minutes until the onion is softened and fragrant.
About 7 min
Cook’s note: Cooking the aji and onion mellows their flavors and enhances the sauce's depth.
- 5
Transfer the sautéed mixture to a blender. Add the fresh cheese, evaporated milk, saltine crackers, salt, and black pepper.
- 6
Blend the mixture until completely smooth and creamy. If the sauce is too thick, add a little more evaporated milk until it reaches a pourable consistency.
About 3 min
Cook’s note: Taste and adjust seasoning if needed. The sauce should be rich and slightly spicy.
- 7
Drain the cooked potatoes and let them cool slightly. Slice them into thick rounds.
- 8
To serve, place a lettuce leaf on each plate. Arrange the potato slices on top of the lettuce.
- 9
Generously spoon the huancaína sauce over the potatoes.
- 10
Garnish each plate with hard-boiled egg halves and black olives.
Per serving
Nutrition
- Calories
- 352.3kcal
- Protein
- 13.4g
- Carbs
- 36.5g
- Fat
- 16.1g
- Fibre
- 4.1g
- Sugar
- 5.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover sauce and potatoes separately in airtight containers in the refrigerator.
The sauce is best served cold or at room temperature; do not reheat. Potatoes can be gently warmed if desired, but are typically eaten cold with the sauce.
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