Papa a la Huancaína

Photo by Pirata Studio Film on Unsplash

PeruvianStarterVegetarian

Papa a la Huancaína

Prep
15 minutes
Cook
30 minutes
Total
45 minutes
Serves
4
Jump to recipe

Ingredients

Units
  • 2 pounds (900g) yellow potatoes
  • 3 aji amarillo peppers (2.6 oz), seeds and stems removed
  • 1 cup (240ml) evaporated milk
  • 8 ounces (225g) queso fresco or feta cheese, crumbled
  • 1/4 cup (60ml) vegetable oil
  • 3 saltine crackers or 1/2 cup (50g) bread crumbs
  • 3 cloves garlic, minced
  • 1/4 teaspoon ground cumin
  • Salt and white pepper to taste
  • 2 hard-boiled eggs, sliced
  • 1/2 cup (85g) black olives, pitted
  • 1/4 cup (10g) fresh cilantro, chopped
  • 1 tablespoon (15ml) fresh lime juice
  • 1/4 red onion, thinly sliced

Instructions

  1. 1

    Bring a large pot of salted water to a boil. Add whole unpeeled potatoes and cook for 20-25 minutes until a knife easily pierces the center but the potato still holds its shape. Drain and let cool slightly, then peel and slice into 1/4-inch (6mm) thick rounds.

  2. 2

    While potatoes cook, prepare the sauce by placing the aji amarillo peppers in a blender with the minced garlic, crackers, and cumin. Blend on low speed for 30 seconds until roughly combined.

  3. 3

    Heat the vegetable oil in a small skillet over medium heat. Pour the pepper mixture into the oil and cook for 2-3 minutes, stirring constantly, until fragrant and slightly darkened. This step is crucial for developing depth of flavor.

  4. 4

    Add the cooked pepper mixture to the blender along with the crumbled cheese and evaporated milk. Blend on high speed for 2-3 minutes until completely smooth and creamy. The sauce should be thick but pourable, similar to heavy cream.

  5. 5

    Strain the sauce through a fine-mesh sieve to remove any remaining pepper skin fragments, pressing gently with a spatula. Season with salt, white pepper, and fresh lime juice to taste.

  6. 6

    Arrange the sliced potatoes on a serving platter, slightly overlapping them in rows. Pour the warm aji amarillo sauce generously over the potatoes, ensuring each slice is well coated.

  7. 7

    Garnish the dish with sliced hard-boiled eggs arranged decoratively on top, scattered black olives, fresh cilantro, and thin slices of red onion for color and sharpness.

  8. 8

    Serve immediately while the sauce is still warm. The contrast between the warm sauce and cool potatoes is essential to the dish's appeal.