Papa a la Huancaina Recipe (Peruvian Potatoes in Spicy Cheese Sauce)
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5
8 reviews
Excellent
Papa a la Huancaina Recipe (Peruvian Potatoes in Spicy Cheese Sauce)
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This papa a la huancaina recipe is a classic Peruvian dish of boiled potatoes that are sliced and tossed in a creamy, spicy cheese sauce, the perfect appetizer.
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Ingredients
- 8 potato or use other smaller potatoes, Yukon gold variety
- 3 aji amarillo chili pepper chopped (You can use other peppers or use 2 tablespoons aji amarillo paste. See the recipe notes section.)
- 1 shallot sliced, small
- 3 cloves garlic chopped
- 8 ounces feta cheese or use another crumbly white cheese, like queso fresco, crumbled
- 1/2 teaspoon Turmeric
- salt to taste
- 1/4 cup olive oil or use another vegetable oil
- 1/3 cup heavy cream or use crema or sour cream for a lighter version
FOR SERVING
- 3 egg sliced (optional, hard boiled
- lettuce shredded
- black olive sliced
Instructions
FOR THE POTATOES
- Add the potatoes to a small pot and cover with water and a bit of salt. Boil, then reduce heat and simmer 15-20 minutes, or until the potatoes are tender. Drain and cool slightly.
FOR THE SAUCE
- Add the aji amarillo, shallot, garlic, crumbly cheese, turmeric and salt to a food processor or blender. Blend until chunky.
- Add the olive oil and heavy cream or crema. Process until smooth and creamy.
- Pour the sauce into a saucepot and warm gently over low heat. Thin with water or more cream if desired.
FOR THE PAPA A LA HUANCAINA
- Arrange the lettuce on a serving platter.
- Slice the potatoes into coins (or wedges or halves) and toss them with the warmed chili sauce. Arrange onto the lettuce.
- Top with sliced hardboiled eggs (if using) and sliced black olives. I added some extra sliced peppers for my own tastes.
Notes
- The Peppers. If you can't find aji amarillo peppers, use aji amarillo paste. Or, consider serrano peppers, which are about the same heat level. Use sweeter peppers for a milder version.
- The Cheese. Feta cheese works great for this recipe, though queso fresco is perfect as well. Consider adding in cream cheese or goat cheese for a personal update.
- The Cream. Heavy cream is more commonly used, though I prefer Mexican crema in my kitchen for a lighter version. Sour cream works great. I have seen evaporated milk used in some recipes.
Nutrition Information
Show Details
Calories
340kcal
(17%)
Carbohydrates
34g
(11%)
Protein
11g
(22%)
Fat
19g
(29%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
8g
(40%)
Cholesterol
109mg
(36%)
Sodium
356mg
(15%)
Potassium
837mg
(18%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
527IU
(11%)
Vitamin C
58mg
(64%)
Calcium
182mg
(18%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 340 kcal
% Daily Value*
| Calories | 340kcal | 17% |
| Carbohydrates | 34g | 11% |
| Protein | 11g | 22% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 109mg | 36% |
| Sodium | 356mg | 15% |
| Potassium | 837mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 527IU | 11% |
| Vitamin C | 58mg | 64% |
| Calcium | 182mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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