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Papa a la Huancaína Recipe

Papa a la Huancaína Recipe

This Papa a la Huancaína Recipe is a classic Peruvian appetizer made with tender boiled potatoes topped with a rich and creamy cheese sauce prepared with queso fresco, yellow chili peppers, evaporated milk, crackers, and garlic.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12
Course: Appetizer
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • ### Ingredients
  • * 2 pounds Yukon Gold or yellow potatoes
  • * 8 ounces queso fresco crumbled
  • * ½ cup evaporated milk
  • * 3 tablespoons Aji Amarillo paste
  • * 6 saltine crackers
  • * 2 garlic cloves
  • * 2 tablespoons vegetable oil
  • * 1 teaspoon salt
  • * ¼ teaspoon black pepper
  • * 3 hard-boiled eggs halved
  • * 12 black olives
  • * 6 romaine lettuce leaves

Equipment

  • Large potBlender
  • Food processor
  • KnifeCutting
  • boardMeasuring cups
  • spoonsServing
  • platterMixing bowl

Method
 

Step 1: Boil the Potatoes
  1. Place the potatoes in a large pot of salted water and boil until fork-tender, about 20 to 25 minutes. Drain, cool slightly, peel, and slice into thick rounds.
Step 2: Prepare the Sauce
  1. In a blender, combine the queso fresco, evaporated milk, Aji Amarillo paste, crackers, garlic, vegetable oil, salt, and black pepper. Blend until smooth and creamy.
Step 3: Arrange the Potatoes
  1. Place the lettuce leaves on a serving platter and arrange the sliced potatoes over the lettuce.
Step 4: Add the Sauce
  1. Generously spoon the creamy Huancaína sauce over the potatoes until they are evenly coated.
Step 5: Garnish and Serve
  1. Top with hard-boiled egg halves and black olives. Serve chilled or
    Papa a la Huancaína Recipe

Notes

I enjoy making this recipe whenever I want to introduce friends to Peruvian cuisine.
Its vibrant presentation and creamy sauce always impress guests, and it's surprisingly easy to prepare ahead of time.