Papa a la Huancaína
Papa a la huancaína takes its name from the city of Huancayo, in the central Peruvian Andes, where it's said to have been originally created for workers building the trans-Andean railway in the nineteenth century, as a simple, filling dish using the region's abundant potatoes and local cheese. The recipe then traveled to the coast, becoming one of the most popular appetizers across Peruvian cuisine. Though it looks like a simple recipe, getting the sauce's balance right — not too spicy, not too sweet, with the right texture between creamy and thick — is considered a test of a Peruvian cook's skill. The Peruvian yellow potato, with its dense, creamy texture, is essential to the dish's success; other, waterier potato varieties don't offer the same firm base for the rich sauce.
Boiled yellow potatoes
Peruvian yellow potatoes, boiled whole until tender, then sliced thick.
Cheese and chili sauce
The creamy sauce blends fresh cheese, ají amarillo and milk until smooth.
Salted crackers
Salted crackers are added to the sauce to give it body and thickness.
Classic garnish
Traditionally garnished with slices of boiled egg and black olives.
Ingredients 4 servings
- 1kg yellow potatoes (or yellow-fleshed potatoes)
- 200g fresh cheese (queso fresco)
- 150ml evaporated milk
- 3 tbsp ají amarillo paste
- 6 salted crackers
- 2 tbsp oil
- Salt to taste
- Lettuce leaves, for serving
- 2 boiled eggs, sliced, for garnish
- Black olives, for garnish
How to make it
- 1BOIL THE POTATOES: Boil the whole potatoes with skin on in salted water, 25-30 minutes, until tender when pierced with a fork.
- 2COOL AND PEEL: Drain the potatoes, let them cool enough to handle, then peel off the skin.
- 3SAUTÉ THE AJÍ: Heat the oil in a small pan, sauté the ají amarillo paste 2-3 minutes over low heat, to reduce its heat.
- 4MAKE THE SAUCE: Place the fresh cheese, evaporated milk, sautéed ají and salted crackers in a blender.
- 5BLEND SMOOTH: Blend at high speed until you get a smooth, velvety sauce with no lumps.
- 6ADJUST CONSISTENCY: If the sauce is too thick, add a little milk; if too thin, add another cracker.
- 7SEASON: Taste and adjust salt.
- 8SLICE THE POTATOES: Cut the peeled potatoes into thick slices, about 1cm.
- 9ARRANGE THE PLATE: Place lettuce leaves on a plate, then the sliced potatoes on top.
- 10SERVE: Pour the yellow sauce over the potatoes, garnish with slices of boiled egg and black olives, serve at room temperature.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
