Papa a La Huancaina Potatoes with Chile Cheese Sauce
Discover the vibrant flavors of Peru with Papa a La Huancaina, a beloved dish featuring tender Yukon Gold potatoes draped in a luscious, creamy chile cheese sauce. This authentic recipe is built around the bold kick of aji amarillo paste and the delicate richness of queso fresco, blended with evaporated milk and crackers for a velvety texture that's irresistibly smooth. Served atop crisp lettuce leaves, these golden potatoes are elevated with hard-boiled eggs, briny black olives, and a sprinkle of fresh parsley for a stunning presentation. Perfect for appetizers or light meals, this quick and easy dish can be enjoyed warm or chilled, making it a versatile centerpiece for any occasion. Relish the comforting taste of Peruvian tradition today!
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Recipe Information
Ingredients
- 6 medium-sized Yukon Gold potatoes
- 2 tablespoons Aji amarillo paste (yellow chili paste)
- 8 ounces Queso fresco (fresh white cheese)
- 1 cup Evaporated milk
- 4 pieces Saltine crackers
- 1 clove Garlic
- 3 tablespoons Vegetable oil
- 1 teaspoon Salt
- 4 pieces Lettuce leaves
- 2 whole Hard-boiled eggs
- 8 pieces Black olives
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Wash the potatoes thoroughly and place them in a large pot. Cover with water and boil over medium heat for 20-25 minutes, or until tender when pierced with a fork. Drain and set aside to cool slightly.
While the potatoes are cooking, prepare the Huancaina sauce: In a blender, combine the aji amarillo paste, queso fresco, evaporated milk, saltine crackers, garlic, vegetable oil, and salt. Blend until smooth and creamy. If the sauce is too thick, add a little more evaporated milk, one tablespoon at a time, until the desired consistency is reached.
Peel the boiled potatoes and slice them into 1/4-inch thick rounds. Set aside.
On a serving plate, arrange the lettuce leaves as a base. Layer the sliced potatoes over the lettuce.
Generously spoon the Huancaina sauce over the potatoes, ensuring they are well coated.
Garnish the dish with slices of hard-boiled eggs, black olives, and fresh parsley, if desired.
Serve immediately or chill in the refrigerator for up to an hour before serving for a cooler dish. Enjoy your Peruvian Papa a La Huancaina!
Nutrition Facts
Calories |
2312 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.1 g | 131% | |
| Saturated Fat | 42.1 g | 210% | |
| Polyunsaturated Fat | 27.6 g | ||
| Cholesterol | 583 mg | 194% | |
| Sodium | 4782 mg | 208% | |
| Total Carbohydrate | 263.9 g | 96% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 47.6 g | ||
| Protein | 98.6 g | 197% | |
| Vitamin D | 7.5 mcg | 38% | |
| Calcium | 2209 mg | 170% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 6361 mg | 135% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
