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Papa a la Huancaína — Cold potatoes in creamy spicy ají amarillo cheese sauce
4
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Prep: 25 min Cook: 20 min
Ingredients
1½ lb yellow potatoes (Yukon Gold), boiled until tender, cooled, sliced ½-inch thick
For the Huancaína Sauce
1 tbsp vegetable oil
1 small yellow onion, roughly chopped (~4 oz)
2 cloves garlic, roughly chopped (~¼ oz)
3 fresh ají amarillo peppers, seeded and chopped (or ¼ cup ají amarillo paste) (~2 oz)
¾ cup queso fresco (or feta)
½ cup evaporated milk, plus more if needed
4 saltine crackers
Salt to taste
For Serving
Lettuce leaves
Hard-boiled eggs, halved
Black olives (Botija preferred)
A classic Peruvian appetizer from the Huancayo region. Cold boiled potatoes are smothered in a vibrant, creamy sauce made from fresh ají amarillo peppers blended with queso fresco and evaporated milk, thickened with saltine crackers. Surprisingly rich yet refreshing.
Instructions
- Sauté onion, garlic, and fresh ají amarillo in oil until softened, 5-7 minutes. Cool slightly.
- Blend sautéed mixture with queso fresco, evaporated milk, crackers, and salt until completely smooth and creamy.
- Adjust consistency with more milk if too thick — aim for a pourable heavy cream consistency.
- Arrange lettuce leaves on a platter. Place potato slices over lettuce.
- Pour sauce generously over potatoes. Garnish with egg halves and olives.
- Serve chilled or at room temperature.
Tips
- Taste before adding salt — queso fresco and feta are naturally salty
- The sauce keeps refrigerated for 2-3 days; thin with milk when reheating
- For extra heat, leave some ají amarillo seeds in the blend
📅 Created: 4/23/2025, 10:42:50 PM 📌 diy📌 traditional 🔧 Pot, small skillet, blender, knife, cutting board, serving platter