Papa a la Huancaina (Peruvian Potatoes in Cheese Sauce)
Papa a la Huancaina features tender boiled potatoes smothered in a creamy, vibrant aji amarillo cheese sauce.
Contents (2 sections)▾
Ingredients
- 800 g potatoes
- 200 g fresh cheese (like queso fresco)
- 100 g aji amarillo paste
- 250 ml evaporated milk
- 100 g saltine crackers
- salt to taste
- black olives for garnish
- hard-boiled eggs for garnish
- parsley for garnish
Steps
Boil the potatoes in salted water for about 15 minutes or until tender. This ensures they are soft and suitable for absorbing the sauce.
While the potatoes are boiling, in a blender, combine the fresh cheese, aji amarillo paste, evaporated milk, and saltine crackers. Blend until smooth and creamy.
If the sauce is too thick, add more evaporated milk a little at a time until the desired consistency is reached. Aim for a pourable texture.
Once the potatoes are cooked, drain them and allow them to cool slightly before serving them on a platter.
Pour the prepared aji amarillo cheese sauce generously over the potatoes and garnish with black olives, sliced hard-boiled eggs, and parsley.
Why this works
The technique of blending fresh cheese with aji amarillo, alongside crackers, creates a rich, silky sauce that clings beautifully to the potatoes. The aji amarillo not only provides a vibrant color but also infuses the dish with a unique, smoky heat that complements the creamy texture of the sauce. Using crackers in the mixture helps to thicken the sauce while adding a touch of flavor. If the sauce seems too thick after blending, simply adjust by adding more evaporated milk until the desired pourable consistency is achieved. Aim for a balance where the sauce is thick enough to coat the potatoes but not so thick that it becomes gloopy. This dish is all about contrast; the softness of the potatoes paired with the bright, zesty sauce creates an unforgettable appetizer experience.