Papa a la Huancaína

🧂 Ingredients

• 1 kg Yellow potatoes(Yukon Gold or similar waxy yellow potatoes work best as they hold their shape when boiled.)
• 200 g Queso fresco(A mild, crumbly, fresh white cheese. If unavailable, a blend of ricotta and feta can be a substitute, but queso fresco is preferred for authenticity.)
• 3 tablespoons Ají amarillo paste(This is crucial for the authentic flavor and color. Adjust amount to your spice preference. Available in Latin American markets or online.)
• 150 ml Evaporated milk(Full-fat evaporated milk provides the best creamy texture.)
• 6 units Saltine crackers(These act as a thickener. Use plain crackers.)
• 2 tablespoons Vegetable oil(Optional, for a smoother sauce.)
• to taste Salt
• to taste Black pepper
• for serving Lettuce leaves(Butter lettuce or romaine leaves are good choices for a bed.)
• 2-3 units Hard-boiled eggs(Peeled and quartered.)
• for garnish Black olives(Botija olives are traditional, but Kalamata or other pitted black olives can be used.)

👨‍🍳 Instructions

1. 1

   Prepare the potatoes: Wash the yellow potatoes thoroughly. Place them in a large pot and cover with cold water by at least 2 inches. Add a generous pinch of salt. Bring to a boil over high heat, then reduce heat to medium and simmer until the potatoes are fork-tender, about 20-25 minutes. Drain the potatoes and let them cool slightly until they are comfortable to handle. Peel the potatoes and slice them into 1/2-inch thick rounds. Set aside.

   ⏱️ 25 minutes
2. 2

   Make the Huancaína sauce: In a blender, combine the queso fresco (crumbled), ají amarillo paste, evaporated milk, saltine crackers, and vegetable oil (if using). Blend on high speed until the mixture is completely smooth and creamy. If the sauce is too thick, add a little more evaporated milk, 1 tablespoon at a time, until it reaches a pourable but still thick consistency. Season with salt and pepper to taste. The sauce should have a vibrant yellow-orange hue and a rich, cheesy flavor with a mild kick from the ají.

   ⏱️ 5 minutes
3. 3

   Assemble the dish: Arrange the sliced potatoes attractively on a bed of fresh lettuce leaves on a serving platter or individual plates. Ensure the potatoes are not overlapping too much, allowing space for the sauce.

   ⏱️ 5 minutes
4. 4

   Serve: Generously spoon the Huancaína sauce over the arranged potato slices, ensuring each piece is well-coated. Garnish the dish with the quartered hard-boiled eggs and black olives. Serve immediately or chill for at least 30 minutes before serving for best results.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓The sauce should be thick enough to coat the potatoes without being runny, similar to a thick gravy.
• ✓The characteristic bright yellow-orange color comes from the ají amarillo; ensure you use a good quality paste.
• ✓Papa a la Huancaína is best served cold or at room temperature. Allow it to chill for at least 30 minutes after assembly for the flavors to meld and the sauce to set slightly.
• ✓For a smoother sauce, you can strain it through a fine-mesh sieve after blending.

🔄 Variations

• Tallarines Verdes: Serve the Huancaína sauce over cooked pasta, similar to a Peruvian pesto.
• Spicier Version: Increase the amount of ají amarillo paste or add a pinch of dried ají amarillo powder.
• Creamier Sauce: Add a tablespoon or two of heavy cream or a small piece of cream cheese to the blender.

🥗 Nutrition

Per serving