Sliced boiled potatoes smothered in a creamy, mildly spicy aji amarillo and cheese sauce, a beloved Peruvian starter from Huancayo.
Papa a la huancaina takes its name from Huancayo in the Peruvian highlands, and it centers entirely on its bright yellow sauce, a blend of aji amarillo, fresh cheese and evaporated milk that's poured generously over sliced boiled potato. The sauce is uncooked, simply blended together until smooth, relying on the fresh queso fresco's saltiness and the aji amarillo's fruity heat to carry all the flavor without any cooking required. Served cold or at room temperature over warm or cold potato slices, garnished with a slice of hard-boiled egg and a black olive, this starter is a fixture of Peruvian restaurant menus and family gatherings alike.
Serves 4
Boil the potatoes whole until fork-tender, about 20-25 minutes; let cool slightly and slice.
Blend queso fresco, aji amarillo paste, evaporated milk, vegetable oil and salt until completely smooth and pourable.
Blend the sauce until fully smooth — any lumps of cheese will make the sauce look curdled rather than silky.
If the sauce is too thick, thin it with a splash more evaporated milk.
Line a plate with lettuce leaves, then arrange the sliced potatoes on top.
Pour the huancaina sauce generously over the potato slices.
Top with sliced hard-boiled egg and black olives, and serve at room temperature.
Blend the sauce thoroughly until completely smooth, since any lumps of cheese detract from its signature silky texture.
Adjust the sauce's consistency with a bit more evaporated milk if it's too thick to pour easily over the potatoes.
Use yellow potatoes if possible, since their firm, slightly waxy texture holds up well to slicing and doesn't fall apart.
A spicier version increases the aji amarillo paste for those who prefer more heat.
Some versions add a few soda crackers to the sauce for extra thickness and a subtle savory note.
Serving the sauce over pasta instead of potatoes (causa de huancaina style) is a popular modern twist.
Refrigerate the sauce and potatoes separately for up to 3 days; the sauce may thicken when chilled, so thin with a splash of milk before serving.
Papa a la huancaina originated in Huancayo, in Peru's central highlands, reportedly created to feed railway workers, and it has since become one of the most popular starters found on Peruvian restaurant menus both domestically and abroad.
Yes, it keeps refrigerated for up to 3 days in a sealed container, though you may need to thin it slightly with milk before serving.
A mix of yellow bell pepper and a small amount of habanero approximates the flavor, though the color and heat level will differ.
It likely wasn't blended long enough, or the cheese wasn't fresh — blend thoroughly until completely silky before serving.
Per serving (280g / 9.9 oz) · 4 servings total
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