Papa a la Huancaina Recipe
User Reviews
5
Papa a la Huancaina Recipe
Description
This Papa a la Huancaina recipe combines peeled boiled russet potatoes with a rich yellow sauce created by blending softened ají amarillo peppers, sautéed onions, garlic, queso fresco, evaporated milk, and saltine crackers. The crackers provide thickness to the sauce, which is finished with olive oil and seasoning. Turmeric can be added for color but is optional.
The sauce is made by cooking the peppers and aromatics, then blending them with the cheese, milk, crackers, and oil until smooth and creamy, seasoned with salt to taste. The sauce's medium thickness allows it to coat the potato slices well. The dish is plated on crisp iceberg lettuce leaves, topped with the potatoes, quartered boiled eggs, and black or kalamata olives.
This dish offers a balance of mild spice from the ají amarillo and creaminess from the cheese and milk, making it a classic Peruvian appetizer or accompaniment. The combination of textures—from smooth sauce to firm potatoes and creamy eggs—provides a pleasing contrast.
The components can be prepared up to three days ahead and stored refrigerated before assembling. If ají amarillo peppers are unavailable, substitutes such as scotch bonnet or yellow/red peppers can be used. Queso fresco can be replaced by feta cheese as a last resort. The sauce freezes well for up to three months.
Ingredients
Huancaina Sauce:
- 2 whole aji amarillo chile or 1 tablespoon ají amarillo paste
- olive oil
- 1/4 yellow onion roughly chopped, or white onion
- 2 garlic peeled and smashed, cloves
- kosher salt
- 12 ounces queso fresco cut into cubes
- 1 (5-ounce can) evaporated milk
- Pinch Turmeric optional, ground
- 4 to 5 saltine crackers
For Serving:
- 4 to 5 leaves iceberg lettuce for plating, or butter lettuce
- 5 boiled and peeled russet potato cooled and peeled, or yellow potato
- 1 large egg quartered, boiled
- 3 to 4 black olives pitted; or kalamata olives
Instructions
To Make the Huancaina Sauce:
- If using whole ají amarillo chiles, thaw them if necessary. And begin by slicing them in half. Remove the stem and seeds.
- In a small sauté pan, set over medium heat, add a teaspoon of oil, reserving the rest of the olive oil. Cook the ají amarillo chiles until softened. Transfer to a blender. If you're using paste, you can simply add the paste to a blender and proceed as instructed below.
- To the same small sauté pan, add the onion, garlic, and pinch of salt. Cook until mostly softened, about 3 to 4 minutes. Transfer to the blender, along with the cubed queso blanco, evaporated milk, and ground turmeric (if using); blend until mostly smooth. With the blender running, slowly add about a tablespoon of olive oil. Add about 3 to 4 crushed saltine crackers and blend again until it reaches a thick rich consistency. Add another cracker if the consistency seems too thin. Salt to taste.
For Serving:
- Slice the peeled potatoes into 1/4-inch slices. To plate the dish, arrange the leaves of lettuce on a large plate. Fan the sliced potatoes atop the lettuce, and pour the sauce over the potatoes. Garnish with eggs and olives.
Notes
- All elements can be prepared up to 3 days ahead and refrigerated separately before assembly.
- If ají amarillo peppers are unavailable, substitute with scotch bonnet or similar yellow/red peppers.
- Queso fresco can be replaced with feta cheese, but expect a tarter flavor.
- The Huancaina sauce freezes well; store frozen up to 3 months for best quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 350 kcal
% Daily Value*
| Serving | 4g | |
| Calories | 350kcal | 18% |
| Carbohydrates | 10g | 3% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 34mg | 11% |
| Sodium | 20mg | 1% |
| Potassium | 100mg | 2% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 200IU | 4% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 100mg | 10% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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