Papa a la Huancaína
Boiled yellow potatoes draped in a creamy ají amarillo and queso fresco sauce, a Peruvian classic.
- prep 15 min
- cook 25 min
- total 40 min
- serves 4
- intermediate
- vegetarian
- Peru
Ingredients
- 800 g yellow potatoes
- 3 tbsp ají amarillo paste
- 150 g queso fresco
- 200 ml evaporated milk
- 6 saltine crackers
- 2 cloves garlic
- 3 tbsp olive oil
- 2 eggs
- 8 black olives
- 4 lettuce leaves
Steps
- Boil the potatoes whole in salted water until fork-tender, about 25 minutes.
- Peel and slice into thick rounds.
- Blend the ají amarillo paste, crumbled queso fresco, crackers, evaporated milk, garlic, and oil until completely smooth.
- Adjust sauce consistency with more milk if needed; it should coat a spoon thickly.
- Season with salt.
- Hard-boil the eggs.
- Peel and quarter them lengthwise.
- Line a platter with lettuce leaves.
- Arrange the potato slices and pour huancaína sauce generously over top.
- Garnish with egg quarters and black olives.
- Serve at room temperature.
≈ 380 kcal · 14 g protein · 42 g carbs · 18 g fat — per serving, estimate