Papas a La Huancaina
Transport your taste buds to Peru with Papas a la Huancaina, a vibrant and creamy potato dish that’s a centerpiece of Peruvian cuisine. Tender Yukon Gold potatoes are paired with a luxurious, spicy Huancaina sauce made from aji amarillo paste, queso fresco, evaporated milk, and soda crackers, creating a rich texture and bold flavor. This eye-catching dish is served atop crisp lettuce leaves and garnished with slices of hard-boiled eggs and briny black olives, making it as visually stunning as it is delicious. Perfect as an appetizer, side dish, or light meal, Papas a la Huancaina is a celebration of South American culinary heritage, packed with bold flavors and easy prep. Ready in under an hour, this creamy potato dish is sure to captivate everyone at your table.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium-sized Yukon Gold potatoes (or any waxy potato)
- 3 tablespoons Aji Amarillo paste
- 7 ounces Queso fresco (fresh cheese)
- 0.75 cups Evaporated milk
- 0.25 cups Vegetable oil
- 0.5 teaspoons Salt
- 1 large Garlic clove
- 4 pieces Soda crackers
- 4 large Lettuce leaves
- 2 large Hard-boiled eggs
- 8 whole Black olives
Instructions
Place the potatoes in a large pot, cover with water, and add a pinch of salt. Bring to a boil over medium-high heat, then reduce the heat and simmer for 20-25 minutes or until the potatoes are tender when pierced with a fork.
While the potatoes are cooking, prepare the Huancaina sauce. In a blender, combine the aji amarillo paste, queso fresco, evaporated milk, vegetable oil, garlic clove, soda crackers, and salt. Blend until the sauce is smooth and creamy. Adjust seasoning to taste if necessary.
Once the potatoes are cooked, drain them and allow them to cool slightly. Peel the potatoes (if desired) and slice them into 1/2-inch-thick rounds.
To serve, place a lettuce leaf on each plate. Arrange the potato slices on top of the lettuce.
Drizzle the Huancaina sauce generously over the potatoes.
Garnish with slices of hard-boiled eggs and whole black olives.
Serve immediately and enjoy this traditional Peruvian dish!
Nutrition Facts
Calories |
2045 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.6 g | 141% | |
| Saturated Fat | 40.1 g | 200% | |
| Polyunsaturated Fat | 36.3 g | ||
| Cholesterol | 560 mg | 187% | |
| Sodium | 3386 mg | 147% | |
| Total Carbohydrate | 191.7 g | 70% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 40.1 g | ||
| Protein | 80.0 g | 160% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 1793 mg | 138% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 3856 mg | 82% | |
*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.
