Peruvian Papas a La Huancana Potatoes with Cheese

Elevate your potato game with the bold and creamy flavors of **Peruvian Papas a la Huancaína**, a classic dish that combines tender yellow potatoes with a rich, spicy cheese sauce. Featuring the vibrant heat of aji amarillo peppers, the creaminess of queso fresco, and the subtle crunch of crackers blended into the sauce, this recipe is a celebration of Peruvian culinary heritage. Garnished with hard-boiled eggs, briny black olives, and colorfully plated over fresh lettuce leaves, this dish is as visually stunning as it is delicious. Perfect as a hearty appetizer, a side dish, or even a light vegetarian lunch, Papas a la Huancaína offers a unique balance of spice, creaminess, and texture that’s sure to delight every palate. Whether you’re a seasoned home cook or new to Peruvian cuisine, this easy-to-follow recipe brings authentic South American flavors to your table in just under an hour!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 medium Yellow potatoes
• 2 pieces Fresh aji amarillo peppers (or substitute with 2 tablespoons of aji amarillo paste)
• 0.5 medium White onion
• 1 clove Garlic
• 2 tablespoons Vegetable oil
• 6 ounces Queso fresco (or feta cheese)
• 0.5 cup Evaporated milk
• 1 teaspoon Salt
• 3 pieces Crackers (e.g., soda crackers or saltines)
• 2 pieces Hard-boiled eggs
• 4 pieces Black olives
• 4 pieces Lettuce leaves

Directions

Step 1

Wash and scrub the yellow potatoes to remove any dirt. Place the unpeeled potatoes in a large pot of cold water and bring to a boil. Boil the potatoes for about 25-30 minutes or until tender when pierced with a fork. Once cooked, drain and set aside to cool.

Step 2

While the potatoes are cooking, prepare the Huancaína sauce. If using fresh aji amarillo peppers, remove their stems, seeds, and membranes for a milder flavor. Boil the peppers in water for 10 minutes to soften them and reduce their spiciness.

Step 3

In a skillet, heat 2 tablespoons of vegetable oil over medium heat. Sauté the chopped white onion and minced garlic until fragrant and golden, about 3-4 minutes. If using fresh aji amarillo, add them to the skillet and sauté until softened.

Step 4

Transfer the sautéed mixture (onion, garlic, and aji amarillo) to a blender. Add the queso fresco, evaporated milk, a pinch of salt, and the crackers. Blend the mixture on high speed until it forms a smooth, creamy sauce. If the sauce is too thick, add a little more evaporated milk to reach your desired consistency.

Step 5

Peel the boiled potatoes once cooled and slice them into thick rounds.

Step 6

To assemble, line each plate with a lettuce leaf. Arrange a few potato slices on top of the lettuce. Generously spoon the Huancaína sauce over the potatoes until well-coated.

Step 7

Garnish the dish with slices of hard-boiled eggs and black olives. Serve immediately at room temperature.

Nutrition Facts

Serving size	(1261.1g)

Amount per serving	% Daily Value*
Calories	1761.8

Total Fat 80.9g	0%
Saturated Fat 33.4g	0%
Polyunsaturated Fat 18.7g
Cholesterol 537.5mg	0%
Sodium 4414.8mg	0%
Total Carbohydrate 191.1g	0%
Dietary Fiber 13.7g	0%
Total Sugars 33.6g
Protein 69.2g	0%

Vitamin D 200.8IU	0%
Calcium 1425.8mg	0%
Iron 7.4mg	0%
Potassium 3407.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.2%

Protein: 15.6%

Carbs: 43.2%