Andean Style Potatoes (Papas A la Huancaína)
Boiled potatoes bathed in a creamy, tangy yellow chile sauce, a Peruvian classic.
Dietary
Vegetarian, Pescatarian, Nut free, Halal, Kosher
Allergens
Dairy, Eggs, Wheat
Sliced boiled potatoes are draped in a smooth, spicy-tangy sauce made from queso fresco, ají amarillo, and crackers, then topped with olives and hard-boiled eggs. Served cold or at room temperature, this dish is a staple Peruvian appetizer often plated over lettuce leaves. The sauce's bright color and gentle heat make it a distinctive starter for any gathering.
Ingredients
- 2 pounds yellow potatoes, whole and unpeeled
- 3 tablespoons vegetable oil
- 1/2 cup onion, chopped
- 2 cloves garlic, chopped
- 3 tablespoons ají amarillo paste
- 8 ounces queso fresco, crumbled
- 1/2 cup evaporated milk
- 4 saltine crackers
- 1 teaspoon salt
- 8 leaves romaine lettuce
- 2 hard-boiled eggs, quartered
- 8 black olives
Method
-
Place the whole, unpeeled potatoes in a 6-quart saucepan and cover with cold water by 2 inches. Bring to a boil over high heat.
-
Reduce heat to medium and simmer until the potatoes are fork-tender, about 20 to 25 minutes.
-
Drain the potatoes and let cool until safe to handle, then peel and slice into 1/2-inch thick rounds. Set aside.
-
Heat the vegetable oil in a 9-inch skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until softened and fragrant, about 4 minutes.
-
Transfer the onion and garlic to a blender. Add the ají amarillo paste, queso fresco, evaporated milk, saltine crackers, and salt.
-
Blend on high speed until the sauce is completely smooth and creamy, about 1 to 2 minutes, scraping down the sides as needed.
-
Taste the sauce and adjust salt or ají amarillo paste as needed; the sauce should be thick enough to coat the potatoes but pourable.
-
Line a serving platter with the romaine lettuce leaves. Arrange the sliced potatoes on top in a single layer.
-
Pour the ají amarillo sauce generously over the potatoes, covering them completely.
-
Garnish with the quartered hard-boiled eggs and black olives. Serve immediately at room temperature, or chill for 30 minutes before serving.
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Andean Style Potatoes (Papas A la Huancaína)
Sliced boiled potatoes are draped in a smooth, spicy-tangy sauce made from queso fresco, ají amarillo, and crackers, then topped with olives and hard-boiled eggs. Served cold or at room temperature, this dish is a staple Peruvian appetizer often plated over lettuce leaves. The sauce's bright color and gentle heat make it a distinctive starter for any gathering.
1 hr 15 min 4 servings 420 cal
Ingredients
- 2 pounds yellow potatoes, whole and unpeeled
- 3 tablespoons vegetable oil
- 1/2 cup onion, chopped
- 2 cloves garlic, chopped
- 3 tablespoons ají amarillo paste
- 8 ounces queso fresco, crumbled
- 1/2 cup evaporated milk
- 4 saltine crackers
- 1 teaspoon salt
- 8 leaves romaine lettuce
- 2 hard-boiled eggs, quartered
- 8 black olives
Method
- 1
Place the whole, unpeeled potatoes in a 6-quart saucepan and cover with cold water by 2 inches. Bring to a boil over high heat.
- 2
Reduce heat to medium and simmer until the potatoes are fork-tender, about 20 to 25 minutes.
- 3
Drain the potatoes and let cool until safe to handle, then peel and slice into 1/2-inch thick rounds. Set aside.
- 4
Heat the vegetable oil in a 9-inch skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until softened and fragrant, about 4 minutes.
- 5
Transfer the onion and garlic to a blender. Add the ají amarillo paste, queso fresco, evaporated milk, saltine crackers, and salt.
- 6
Blend on high speed until the sauce is completely smooth and creamy, about 1 to 2 minutes, scraping down the sides as needed.
- 7
Taste the sauce and adjust salt or ají amarillo paste as needed; the sauce should be thick enough to coat the potatoes but pourable.
- 8
Line a serving platter with the romaine lettuce leaves. Arrange the sliced potatoes on top in a single layer.
- 9
Pour the ají amarillo sauce generously over the potatoes, covering them completely.
- 10
Garnish with the quartered hard-boiled eggs and black olives. Serve immediately at room temperature, or chill for 30 minutes before serving.