Recipe of Papa a la Huancaina Recipe: Peruvian Potatoes with Creamy Huancaina Sauce

Ingredients

• 1 kg (2.2 lb) yellow potatoes (or thin-skinned waxy potatoes that hold their shape)
• 300 g (10.5 oz) fresh white cheese (queso fresco, panela or farmer's cheese)
• 150 ml (⅔ cup) evaporated milk
• 4-5 tbsp ají amarillo paste (or 3-4 fresh yellow Peruvian chiles, seeded and deveined)
• 6 saltine crackers (or 2 slices of white bread, crusts removed)
• 80 ml (⅓ cup) neutral vegetable oil
• 2 garlic cloves
• ½ red onion (optional)
• Salt and pepper to taste
• Lettuce leaves, for serving
• 2-3 hard-boiled eggs, halved
• 12 black olives (Peruvian botija olives if available)
• Chopped parsley, to garnish (optional)

Directions

1. 1

   Wash the potatoes and boil them whole with the skin in salted water for 25-30 minutes, until a knife slides in without resistance; drain, let them cool slightly and peel.

2. 2

   Cut the potatoes into slices about 1 cm (½-inch) thick and set aside.

3. 3

   If using the onion, sauté it chopped with the garlic in 2 tablespoons of oil over medium heat until translucent, about 3-4 minutes, then remove from the heat.

4. 4

   Blend the ají amarillo, crumbled fresh cheese, evaporated milk, saltine crackers, garlic, remaining oil and a pinch of salt until thick and silky; taste and adjust salt and heat.

5. 5

   If the sauce is too thick, add a splash of evaporated milk and blend for a few more seconds.

6. 6

   Line a platter or individual plates with lettuce leaves, arrange the potato slices on top and pour the huancaina sauce over them, or serve it on the side.

7. 7

   Garnish with the halved boiled eggs, black olives and chopped parsley; serve cold or at room temperature.