Papa a la Huancaina Potatoes in Cheese Sauce
A classic Peruvian appetizer of boiled yellow potatoes blanketed in a vibrant, spicy cheese sauce made from aji amarillo, queso fresco, and crackers, served cold on a bed of lettuce.
Ingredients
- 2 lbs yellow potatoes (Yukon Gold)
- 8 oz queso fresco (or feta cheese), crumbled
- 1/4 cup aji amarillo paste (jarred)
- 1/2 cup evaporated milk
- 8 gluten-free crackers (or 2 slices white bread)
- 2 tbsp vegetable oil
- 2 cloves garlic clove
- 1/2 tsp salt
- 8 leaves romaine lettuce leaves (for serving)
- 1/2 cup black olives (for garnish), halved
- 2 hard-boiled eggs (for garnish), sliced
Instructions
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1
Boil 2 lbs yellow potatoes (Yukon Gold) in salted water until fork-tender, about 15 to 20 minutes depending on size. Drain and let cool, then peel and slice into 1/2-inch rounds.
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2
In a blender, combine 8 oz crumbled queso fresco (or feta cheese), 1/4 cup aji amarillo paste (jarred), 1/2 cup evaporated milk, 8 gluten-free crackers (or 2 slices white bread), 2 tbsp vegetable oil, and 2 cloves garlic clove. Blend on high until completely smooth and creamy. Season with 1/2 tsp salt and blend again. If the sauce is too thick, add a splash more milk.
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3
Arrange 8 leaves romaine lettuce leaves (for serving) leaves on a serving platter. Layer the sliced potatoes over the lettuce.
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4
Pour the huancaina sauce generously over the potatoes, covering them well.
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5
Garnish with 1/2 cup halved black olives (for garnish) and 2 sliced hard-boiled eggs (for garnish). Serve at room temperature or slightly chilled.