Peruvian Papa Huancaina Willy's Style
Bring a vibrant Peruvian classic to your table with "Papa a la Huancaína Willy's Style,” a creamy, flavorful appetizer that’s sure to impress. This dish features tender boiled Russet potatoes nestled on crisp lettuce leaves and topped with a velvety, golden Huancaína sauce made from aji amarillo paste, queso fresco, and evaporated milk. The sauce’s rich, tangy flavors are perfectly complemented by the crunch of saltine crackers and the aromatic punch of garlic. Garnished with slices of hard-boiled eggs and briny black olives, this recipe offers a beautiful balance of textures and tastes. Easy to prepare with just 20 minutes of prep, this authentic Peruvian dish is perfect for entertaining or serving as a stunning side dish. Your guests are guaranteed to savor every creamy, zesty bite!
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Ingredients
- 6 medium Russet potatoes
- 3 tablespoons Aji amarillo paste
- 8 ounces Queso fresco (fresh white cheese)
- 1 cup Evaporated milk
- 4 pieces Saltine crackers
- 2 cloves Garlic
- 3 tablespoons Vegetable oil
- 0.5 teaspoons Salt
- 8 pieces Black olives
- 3 large Hard-boiled eggs
- 6 pieces Lettuce leaves
Directions
Step 1
1. Begin by washing the potatoes thoroughly. Place them in a large pot, cover with water, and boil over medium-high heat until tender (approximately 25-30 minutes). Check with a fork to ensure they are fully cooked. Drain and set aside to cool.
Step 2
2. While the potatoes are cooking, prepare the Huancaína sauce. In a blender, combine the aji amarillo paste, queso fresco, evaporated milk, saltine crackers, garlic, vegetable oil, and salt.
Step 3
3. Blend the mixture until smooth and creamy. If the sauce is too thick, add a little more evaporated milk, one tablespoon at a time, to achieve the desired consistency.
Step 4
4. Once the potatoes have cooled, peel them and slice them into thick rounds. Arrange the lettuce leaves on a serving platter and place the potato slices on top.
Step 5
5. Pour the Huancaína sauce generously over the potatoes, ensuring they are fully coated.
Step 6
6. Garnish the dish with black olives and hard-boiled egg slices. Serve at room temperature as an appetizer or side dish.
Nutrition Facts
| Serving size | (1820.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2507.1 |
| Total Fat 106.3g | 0% |
| Saturated Fat 43.8g | 0% |
| Polyunsaturated Fat 28.5g | |
| Cholesterol 788.6mg | 0% |
| Sodium 3766.8mg | 0% |
| Total Carbohydrate 283.1g | 0% |
| Dietary Fiber 20.1g | 0% |
| Total Sugars 51.9g | |
| Protein 110.7g | 0% |
| Vitamin D 351.6IU | 0% |
| Calcium 2228.2mg | 0% |
| Iron 18.3mg | 0% |
| Potassium 7270.1mg | 0% |
Source of Calories