Bolivia | Peru | Vegetables & Beans | Potatoes

Papas a la Huancaína

(Peruvian potatoes with chile-cheese sauce)

Yield: 4-6 servings


INGREDIENTS PREP AMOUNT
Potatoes 8 each
 
Queso casero, queso fresco, feta or muenster-style cheese grated 1 cup
Evaporated milk 1 cup
Ají amarillo paste, or minced jalapeño 2-3 Tbsp
Turmeric   1/2 tsp
Saltines or soda crackers crumbled 4-8 each
Oil 3-4 Tbsp
Salt & pepper to taste
 
Lettuce leaves about 12 each
Eggs hard boiled, quartered 4 each
Tomatoes cut into thin wedges 2 each
Black olives pitted 8-10 each

METHOD

Basic Steps:  Boil → Puree → Arrange & Garnish
  1. Cover the whole potatoes with salted water and boil until cooked through. Remove from heat, drain and cool. Peel potatoes when cool and cut in half length-wise or in rounds.
  2. Place the cheese, evaporated milk, peppers and turmeric in a blender or food processor and puree till smooth. With the motor running, add the crackers one at a time to thicken the sauce. Again with the motor running, drizzle in the oil. Add more crackers if the sauce is too thin and milk or water if it's too thick. Season with salt and pepper.
  3. Line a serving platter with the lettuce leaves. Place potatoes on top of the lettuce leaves. Spoon chile-cheese sauce over the potatoes. Garnish serving plate with egg quarters and tomato wedges. Sprinkle olives over potatoes and serve.

VARIATIONS

  • This recipe is also popular in Bolivia. However, the cheese is sometimes substituted with 1 cup of fresh peanut butter.
  • Try using a variety of potatoes for a colorful effect: blue, Yukon gold, russets, etc.
  • Cream, half-and-half or whole milk can be substituted for the evaporated milk.
  • A little garlic can be added to the sauce. A little lime or lemon juice squeezed in the sauce can round out its taste nicely as well.

NOTES

  • Papas a la Huancaína, or potatoes Huancayo-style, are best served at room temperature.
  • Ají amarillo is the fiery yellow pepper common in Peruvian cuisine. These peppers can be found canned or in jars at many Latino markets.
  • A local herb, palillo, is often added to the sauce, imparting a further bright yellow color. It can sometimes be found in powdered form at Latino markets. Turmeric is a fine substitute.