A classic Peruvian appetizer featuring boiled yellow potatoes smothered in a rich, creamy, and mildly spicy cheese sauce made with aji amarillo, queso fresco, and crackers.
Peruvian Flavors: Papa a la Huancaína
A classic Peruvian appetizer featuring boiled yellow potatoes smothered in a rich, creamy, and mildly spicy cheese sauce made with aji amarillo, queso fresco, and crackers.
Ingredients
- 1 kg yellow potatoes boiled and sliced
- 2 tbsp vegetable oil
- 1 medium red onion chopped
- 2 cloves garlic minced
- 3 tbsp aji amarillo paste
- 200 g queso fresco crumbled
- 0.5 cup evaporated milk
- 6 saltine crackers crumbled
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 large hard-boiled eggs sliced for garnish
- 8 black olives for garnish
Instructions
- 1. Boil the potatoes until tender. Let them cool slightly, then peel and slice into 1/2-inch thick rounds. Set aside.
- 2. Heat the vegetable oil in a pan over medium heat. Add the chopped red onion and sauté until translucent, about 5-7 minutes.
- 3. Add the minced garlic and aji amarillo paste. Cook for another 2-3 minutes, stirring constantly.
- 4. Transfer the sautéed mixture to a blender. Add the crumbled queso fresco, evaporated milk, saltine crackers, salt, and black pepper.
- 5. Blend until completely smooth and creamy. If the sauce is too thick, add a little more evaporated milk until desired consistency is reached. Taste and adjust seasoning if needed.
- 6. Arrange the sliced potatoes on a serving platter. Pour the warm Huancaína sauce generously over the potatoes.
- 7. Garnish with sliced hard-boiled eggs and black olives.
- 8. Serve immediately or chill for a refreshing cold appetizer.
Notes
For a spicier sauce, add more aji amarillo paste. If queso fresco is unavailable, feta cheese (rinsed and crumbled) or a mix of cottage cheese and mild white cheddar can be used. Serve with hard-boiled eggs and black olives for authenticity.
