Papa a la Huancaína
Papa a la Huancaína is one of Peru's most popular appetizers, named after the city of Huancayo in the Andes. The dish features sliced boiled yellow potatoes blanketed in a luxuriously creamy, bright-yellow sauce made from aji amarillo chiles, queso fresco, evaporated milk, and soda crackers. The sauce is at once spicy, creamy, and slightly tangy, with a vivid golden color that makes it as beautiful as it is delicious. Traditionally served on a bed of lettuce and garnished with hard-boiled eggs and Botija olives, it is a fixture at family gatherings, celebrations, and everyday meals alike. Despite its seemingly simple appearance, the balance of heat, creaminess, and acidity in the sauce requires careful attention.
Ingredients
- 1 kg yellow potatoes, peeled
- 4 aji amarillo chiles, seeded and deveined
- 200 g queso fresco, crumbled
- 150 ml evaporated milk
- 6 soda crackers (galletas de soda)
- 2 tablespoons vegetable oil
- 1 small clove garlic
- 1 teaspoon salt
- 4 hard-boiled eggs, halved
- 12 Botija olives
- 4 leaves butter lettuce for serving
Method
8 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 320
- Protein
- 10 g
- Carbs
- 24 g
- Fat
- 20 g
