Papa a la Huancaina – Peru

Papa a la Huancaina is a popular Peruvian dish featuring boiled potatoes smothered in a creamy, spicy cheese sauce. It’s a flavorful and satisfying dish that’s perfect as an appetizer or even a main course. Here’s how you can make it:

Ingredients:

For the Huancaina Sauce:

• 1 cup of aji amarillo paste (Peruvian yellow pepper paste) – You can find this in Latin American or specialty stores.
• 1 cup of white cheese (queso fresco or queso blanco), crumbled
• 1/2 cup of evaporated milk
• 4-5 saltine crackers or 1-2 slices of white bread, soaked in milk
• 2 cloves of garlic, minced
• 2 tablespoons vegetable oil
• 2 hard-boiled eggs, peeled and sliced for garnish
• Salt and pepper to taste

For the Potatoes:

• 6-8 medium-sized yellow or white potatoes
• Water for boiling
• Salt for boiling

Garnish:

• Black olives, pitted and halved
• Lettuce leaves or butterhead lettuce
• Hard-boiled eggs, sliced
• Fresh parsley, finely chopped

Instructions:

1. Boil the Potatoes:

• Wash the potatoes thoroughly to remove any dirt.
• In a large pot, place the potatoes and cover them with cold water.
• Add a generous pinch of salt.
• Bring the water to a boil and cook the potatoes until they are fork-tender, usually around 20-30 minutes.
• Drain the potatoes and let them cool slightly.

1. Prepare the Huancaina Sauce:

• In a blender or food processor, combine the aji amarillo paste, crumbled cheese, evaporated milk, soaked crackers (or bread), minced garlic, and vegetable oil.
• Blend until you have a smooth, creamy sauce.
• If the sauce is too thick, you can add a little more milk to reach your desired consistency.
• Season the sauce with salt and pepper to taste. The aji amarillo paste is usually quite spicy, so adjust the quantity to your preferred level of heat.

1. Assemble the Dish:

• Slice the cooled, boiled potatoes into rounds or quarters, depending on your preference.
• Arrange the potato slices on a serving platter or individual plates.

1. Pour the Huancaina Sauce:

• Generously pour the Huancaina sauce over the potatoes, ensuring they are well coated.

1. Garnish:

• Garnish the dish with slices of hard-boiled egg, black olives, and a sprinkle of finely chopped fresh parsley.

1. Serve:

• Serve Papa a la Huancaina immediately as an appetizer or light main course.
• You can also serve it over a bed of lettuce leaves for added freshness.

Papa a la Huancaina is a delightful combination of creamy, spicy, and savory flavors that will transport your taste buds to Peru. Enjoy!