Papas a la Huancai­na

Papas a la Huancai­na, (potatoes Huancayo style) are boiled yellow potatoes covered with an even yellower spicy and creamy cheese sauce, and accompanied by hard-boiled eggs and black olives. This easy recipe is so popular that you can find the Huancai­na sauce everywhere in Peru: as a dip for crudites, quails eggs, corn, or fried yucca, as a sauce for spaghetti or risotto (surprisingly good)

Photo by Adriana T.

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 6

    yellow potatoes, boiled and peeled

  • 5

    aji Amarillo chili pepper, seeded and ribbed

  • 2

    tablespoons vegetable oil

  • 4

    soda crackers (saltines)

  • 8

    oz. queso fresco (fresh white cheese)

  • 1

    cup evaporated milk

  • Iceberg lettuce leaves

  • Black olives

  • 3

    hard-boiled eggs, peeled and cut in slices

  • Salt

  • Parsley sprigs

Directions

* Cut the aji­ and take out the seeds and ribs. Boil in salted water for 15 minutes, strain and peel: the skin will be easy to remove. *Put the aji­ in the blender, add oil and milk and process with the crackers, white cheese, and salt, until creamy. *In a plate put a lettuce leaf, some thick potato slices, and cover with a few tablespoons of the sauce. * Decorate with black olives, hard boiled eggs and parsley.

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