Papas a La Huancana
Bring a taste of Peru to your table with Papas a la Huancaína, a vibrant and creamy dish that’s as visually stunning as it is delicious. Featuring tender slices of yellow potatoes layered over fresh lettuce leaves and topped with a velvety Huancaína sauce, this recipe is a true celebration of bold flavors and textures. The sauce, made with aji amarillo peppers, feta cheese (or queso fresco), and evaporated milk, delivers a delightful combination of heat, tanginess, and creaminess, making it the star of the dish. Garnished with slices of hard-boiled eggs and black olives, this classic Peruvian appetizer is both comforting and elegant. Perfect for entertaining or a flavorful family meal, Papas a la Huancaína can be served chilled or at room temperature, ensuring it’s as versatile as it is unforgettable.
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Recipe Information
Ingredients
- 6 medium pieces Yellow potatoes
- 2 pieces Aji amarillo peppers (optional: jarred or fresh, deseeded and deveined)
- 4 tablespoons Vegetable oil
- 1 medium piece White onion
- 2 pieces Garlic cloves
- 1.5 cups Feta cheese (or queso fresco)
- 1 cup Evaporated milk
- 4 pieces Crackers (e.g., saltines)
- 1 teaspoon Salt
- 6 pieces Lettuce leaves
- 3 pieces Hard-boiled eggs
- 6 pieces Black olives (optional, pitted)
Instructions
Wash and scrub the yellow potatoes. Place them in a large pot, cover with water, and bring to a boil over medium-high heat. Cook for 20-30 minutes, or until the potatoes are tender when pierced with a fork. Drain and allow them to cool completely.
While the potatoes cook, prepare the Huancaína sauce. If using fresh aji amarillo peppers, sauté them in a skillet with 1 tablespoon of vegetable oil over medium heat for 3-4 minutes until softened. For jarred aji amarillo paste, this step can be skipped.
In the same skillet, add the remaining oil, diced onion, and minced garlic. Sauté over medium heat until the onion becomes translucent and fragrant, about 5 minutes. Let it cool slightly.
In a blender, add the sautéed onions, aji amarillo (or paste), feta cheese, evaporated milk, crackers, and salt. Blend until smooth and creamy. Adjust the consistency by adding more milk if necessary. Taste and adjust seasoning if needed.
Peel the cooled potatoes and slice them into thick rounds, about 1/2 inch each.
On serving plates, arrange a bed of lettuce leaves. Layer the potato slices on top.
Generously spoon the Huancaína sauce over the potatoes.
Garnish each plate with a quartered hard-boiled egg and a black olive. Serve chilled or at room temperature.
Nutrition Facts
Calories |
463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.6 g | 35% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 1129 mg | 49% | |
| Total Carbohydrate | 37.7 g | 14% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 9.1 g | ||
| Protein | 18.2 g | 36% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 445 mg | 34% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 917 mg | 20% | |
*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.
