Peruvian Papas a La Huancana Potatoes with Cheese
Elevate your potato game with the bold and creamy flavors of **Peruvian Papas a la Huancaína**, a classic dish that combines tender yellow potatoes with a rich, spicy cheese sauce. Featuring the vibrant heat of aji amarillo peppers, the creaminess of queso fresco, and the subtle crunch of crackers blended into the sauce, this recipe is a celebration of Peruvian culinary heritage. Garnished with hard-boiled eggs, briny black olives, and colorfully plated over fresh lettuce leaves, this dish is as visually stunning as it is delicious. Perfect as a hearty appetizer, a side dish, or even a light vegetarian lunch, Papas a la Huancaína offers a unique balance of spice, creaminess, and texture that’s sure to delight every palate. Whether you’re a seasoned home cook or new to Peruvian cuisine, this easy-to-follow recipe brings authentic South American flavors to your table in just under an hour!
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Recipe Information
Ingredients
- 4 medium Yellow potatoes
- 2 pieces Fresh aji amarillo peppers (or substitute with 2 tablespoons of aji amarillo paste)
- 0.5 medium White onion
- 1 clove Garlic
- 2 tablespoons Vegetable oil
- 6 ounces Queso fresco (or feta cheese)
- 0.5 cup Evaporated milk
- 1 teaspoon Salt
- 3 pieces Crackers (e.g., soda crackers or saltines)
- 2 pieces Hard-boiled eggs
- 4 pieces Black olives
- 4 pieces Lettuce leaves
Instructions
Wash and scrub the yellow potatoes to remove any dirt. Place the unpeeled potatoes in a large pot of cold water and bring to a boil. Boil the potatoes for about 25-30 minutes or until tender when pierced with a fork. Once cooked, drain and set aside to cool.
While the potatoes are cooking, prepare the Huancaína sauce. If using fresh aji amarillo peppers, remove their stems, seeds, and membranes for a milder flavor. Boil the peppers in water for 10 minutes to soften them and reduce their spiciness.
In a skillet, heat 2 tablespoons of vegetable oil over medium heat. Sauté the chopped white onion and minced garlic until fragrant and golden, about 3-4 minutes. If using fresh aji amarillo, add them to the skillet and sauté until softened.
Transfer the sautéed mixture (onion, garlic, and aji amarillo) to a blender. Add the queso fresco, evaporated milk, a pinch of salt, and the crackers. Blend the mixture on high speed until it forms a smooth, creamy sauce. If the sauce is too thick, add a little more evaporated milk to reach your desired consistency.
Peel the boiled potatoes once cooled and slice them into thick rounds.
To assemble, line each plate with a lettuce leaf. Arrange a few potato slices on top of the lettuce. Generously spoon the Huancaína sauce over the potatoes until well-coated.
Garnish the dish with slices of hard-boiled eggs and black olives. Serve immediately at room temperature.
Nutrition Facts
Calories |
389 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.7 g | 27% | |
| Saturated Fat | 9.1 g | 46% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 901 mg | 39% | |
| Total Carbohydrate | 35.4 g | 13% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 7.3 g | ||
| Protein | 16.5 g | 33% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 348 mg | 27% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 878 mg | 19% | |
*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.
