Papa a la HuancaínaPotatoes with Ají Amarillo Cheese Sauce

Name: Papa a la Huancaína (Potatoes with Ají Amarillo Cheese Sauce)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Peru
Ingredients: 800 g Potato; 2 l Water; 40 g Ají Amarillo (finely chopped); 200 g Queso Fresco Cheese (crumbled); 180 ml Evaporated Milk; 80 g Crackers (broken up); 10 g Garlic (crushed); 30 ml Vegetable Oil; 8 g Salt; 2 g Black Pepper; 4 pcs Egg; 60 g Black Olive; 120 g Romaine Lettuce (separated into leaves); 1 l Water

Papa a la Huancaína serves boiled potatoes with a smooth ají amarillo, queso fresco, milk, and cracker sauce. Lettuce, hard-boiled egg, and black olives complete this common presentation.

Prep

20m

Cook

25m

Serves

Estimated

Nutrition

Per serving

636kcal

Calories

25g

Protein

35g

Fat

59g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Base

800g
Potato
2l
Water

Sauce

40g
Ají Amarillo (finely chopped)
200g
Queso Fresco Cheese (crumbled)
180ml
Evaporated Milk
80g
Crackers (broken up)
10g
Garlic (crushed)
30ml
Vegetable Oil
8g
Salt
2g
Black Pepper

Garnish

4pcs
Egg
60g
Black Olive
120g
Romaine Lettuce (separated into leaves)
1l
Water

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Bring the water to a boil and cook the potato until tender. Drain, cool slightly, and slice.
02
Bring the water to a boil. Add the eggs and cook for 10 to 12 minutes. Cool in cold water, peel, and halve.
03
Blend the ají amarillo, queso fresco cheese, evaporated milk, crackers, garlic, vegetable oil, salt, and black pepper until very smooth and thick enough to coat the potatoes.
04
Arrange the romaine lettuce on serving plates and place the sliced potato on top.
05
Spoon the sauce over the potatoes.
06
Finish with the halved eggs and the black olive.

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