Papa a La Huancana
Indulge in the bold and creamy flavors of *Papa a la Huancaína*, a classic Peruvian appetizer that’s as vibrant as it is comforting. Featuring tender yellow potatoes smothered in a luscious, golden sauce made from aji amarillo peppers, queso fresco, and evaporated milk, this dish offers the perfect balance of spice, creaminess, and tang. Enhanced with the subtle crunch of saltine crackers and aromatic garlic, this iconic recipe is beautifully presented on a bed of crisp lettuce, then garnished with black olives and slices of hard-boiled eggs for a visually stunning plate. Whether served warm or chilled, *Papa a la Huancaína* is a true show-stopper that will transport your taste buds to the heart of Peru. Perfect for parties, gatherings, or as an elevated side dish, this easy-to-make favorite combines cultural tradition with mouthwatering flavor.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 medium Yellow potatoes
- 2 whole Fresh aji amarillo peppers (or jarred aji amarillo paste)
- 200 grams Queso fresco (or feta cheese as a substitute)
- 1 cup Evaporated milk
- 4 pieces Saltine crackers (or 4 tablespoons of bread crumbs)
- 3 tablespoons Vegetable oil
- 2 cloves Garlic cloves
- 1 teaspoon Salt
- 6 pieces Black olives
- 3 eggs Hard-boiled eggs
- 6 leaves Lettuce leaves
Instructions
Place the potatoes in a large pot, cover with water, and boil for 20-25 minutes until tender. Drain, peel, and allow them to cool.
If using fresh aji amarillo peppers, carefully remove the seeds and veins. Boil the peppers in water for 5 minutes to soften their flavor. If using jarred aji amarillo paste, skip this step.
In a blender, combine the aji amarillo peppers (or paste), queso fresco, evaporated milk, saltine crackers, vegetable oil, garlic, and salt. Blend until smooth and creamy. Adjust the consistency with more milk if the sauce is too thick.
Slice the boiled potatoes into thick rounds and arrange them on a serving plate.
Place a lettuce leaf under each serving of potatoes for presentation.
Pour the Huancaína sauce generously over the potato slices.
Garnish each plate with black olives and slices of hard-boiled eggs.
Serve immediately or chill in the refrigerator, depending on your preference.
Nutrition Facts
Calories |
2449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.3 g | 136% | |
| Saturated Fat | 41.1 g | 206% | |
| Polyunsaturated Fat | 28.0 g | ||
| Cholesterol | 769 mg | 256% | |
| Sodium | 5040 mg | 219% | |
| Total Carbohydrate | 279.1 g | 101% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 49.5 g | ||
| Protein | 96.6 g | 193% | |
| Vitamin D | 8.8 mcg | 44% | |
| Calcium | 2006 mg | 154% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 4912 mg | 105% | |
*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.
