Andean Style Potatoes, known as Papas a la Huancaina, bring the vibrant taste of Peru to the table. This traditional dish combines boiled potatoes with a creamy cheese sauce made from queso fresco, aji amarillo peppers, and evaporated milk. The smooth, slightly spicy sauce complements the tender potatoes, creating an indulgent experience. Often enjoyed on special occasions, Papas a la Huancaina highlights the unique flavors of the Andean region, offering a delicious escape to Peru with every bite.
Ingredients
- 6 medium yukon gold potatoes, peeled and halved
- 8 oz queso fresco, crumbled
- 2 whole aji amarillo peppers, seeded
- 1/2 cup evaporated milk
- 1/4 cup vegetable oil
- 2 cloves garlic, minced
- 1/4 tsp salt
- 1/4 tsp pepper
- 4 whole lettuce leaves, for serving
- 4 whole hard-boiled eggs, halved, for serving
- 12 whole black olives, for serving
Instructions
- Place the potatoes in a large pot and cover with water. Bring to a boil, then reduce heat and simmer until tender, about 15 minutes. Drain and let cool.
- In a blender, combine the queso fresco, aji amarillo peppers, evaporated milk, vegetable oil, garlic, salt, and pepper. Blend until smooth and creamy.
- Slice the cooled potatoes and arrange them on a serving platter. Pour the cheese sauce over the potatoes evenly.
- Garnish with lettuce leaves, hard-boiled eggs, and black olives right before serving.
- Serve Papas a la Huancaina at room temperature.
Keywords: Creamy, Special Occasion
Spice Rack: Salt, Pepper
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