International Cuisine > Peruvian Cuisine > Side Dishes (Peruvian) > Papa a la Huancaína Recipe

Authentic Papa a la Huancaína

Papa a la Huancaína is a classic Peruvian appetizer featuring sliced boiled potatoes covered in a creamy, slightly spicy cheese sauce. This recipe provides a traditional approach to preparing this iconic dish, showcasing the authentic flavors of Peru. It's a vibrant and flavorful side dish or starter that's sure to impress.

Prep Time
20 minutes
Cook Time
25 minutes
Servings
6-8
Ingredients
  • 1 kg Yellow Potatoes
  • 4 pieces (or 4 tbsp paste) Aji Amarillo Peppers (fresh or paste)
  • 200 g Queso Fresco (fresh cheese)
  • 1 can (340ml) Evaporated Milk
  • 2 tbsp Vegetable Oil
  • to taste Salt
  • to taste Black Pepper
  • 2-3 pieces Soda Crackers (optional, for thickening)
  • 2-3 pieces (for garnish) Hard-boiled Eggs
  • 8-10 pieces (for garnish) Black Olives
  • 6-8 leaves (for serving) Lettuce Leaves

Prepare the Potatoes

Wash the yellow potatoes thoroughly. Place them in a large pot and cover with cold water. Add a pinch of salt. Bring the water to a boil and cook until the potatoes are tender but not mushy, about 20-25 minutes. Once cooked, drain the potatoes and let them cool slightly. Peel the potatoes and slice them into ½-inch thick rounds.

Prepare the Aji Amarillo Paste

If using fresh Aji Amarillo peppers, remove the seeds and veins. Briefly boil the peppers for about 5 minutes to soften them. This step reduces the spiciness. If using Aji Amarillo paste, skip this step. Sauté the Aji Amarillo (fresh or paste) in vegetable oil over medium heat for about 3-5 minutes, until fragrant. This helps to release the flavors of the pepper.

Blend the Huancaína Sauce

In a blender or food processor, combine the sautéed Aji Amarillo (fresh or paste), Queso Fresco, evaporated milk, soda crackers (if using), salt, and pepper. Blend until smooth and creamy. If the sauce is too thick, add a little more evaporated milk to reach the desired consistency. Taste and adjust seasoning as needed.

Assemble and Serve

Arrange lettuce leaves on a serving platter. Place the sliced potatoes on top of the lettuce. Generously pour the Huancaína sauce over the potatoes. Garnish with slices of hard-boiled eggs and black olives. Serve immediately or chill for later. Papa a la Huancaína is best served cold or at room temperature.

Nutrition Facts Estimated per 100g of product

Calories: 150-200, Protein: 5-7g, Fat: 10-15g, Carbohydrates: 10-15g. Note: This is an estimate and can vary based on specific ingredients used.

Other Important Considerations for Nutrition

This dish is relatively high in fat due to the cheese and oil. Using low-fat cheese and less oil can help reduce the fat content. It's also a good source of calcium and protein. The Aji Amarillo peppers provide Vitamin C.

← Aji de Gallina: A Creamy Peruvian Delight Authentic Peruvian Arroz con Pollo →

FAQ

  • Can I make this ahead of time?

    Yes, you can prepare the sauce and boil the potatoes ahead of time. Store them separately in the refrigerator and assemble the dish just before serving.
  • What can I use if I can't find Aji Amarillo peppers?

    Aji Amarillo paste is a good substitute. If you can't find either, you can use another type of mild chili pepper, but the flavor will be slightly different.
  • How long does Papa a la Huancaína last in the refrigerator?

    It can be stored in the refrigerator for up to 3 days. The sauce may thicken slightly, so you may need to add a little milk to thin it out before serving.