Discover the vibrant flavors of Peru with the beloved dish, Papas a la Huancaina! This creamy, zesty potato delight is not just a feast for the eyes but a culinary experience that will transport your taste buds straight to the heart of South America. With its rich Huancaina sauce made from queso fresco and aji amarillo, this dish is the perfect balance of comfort and excitement. Whether you're looking to impress guests at your next dinner party or simply craving something new for your weeknight meals, Papas a la Huancaina is sure to be a hit. Dive into this recipe and learn how to create this classic Peruvian appetizer that will leave everyone asking for seconds!
Ingredients
- 4 medium potatoes
- 1 cup queso fresco
- 1/2 cup evaporated milk
- 2 tablespoons aji amarillo paste
- 2 tablespoons lime juice
- Salt to taste
- Olives for garnish
- Boiled eggs for garnish
Instructions
- Wash the potatoes thoroughly and place them in a large pot of cold water. Add a pinch of salt to the water.
- Bring the water to a boil over high heat and cook the potatoes until they are tender when pierced with a fork, approximately 15-20 minutes depending on their size.
- While potatoes are cooking, prepare the Huancaina sauce by combining queso fresco, evaporated milk, aji amarillo paste, and lime juice in a blender.
- Blend the sauce ingredients until smooth and creamy, adjusting salt to taste. If the sauce is too thick, add a little more milk to reach desired consistency.
- Once potatoes are cooked, drain and let them cool slightly. Carefully peel the skin and slice them into thick rounds or quarters.
- Arrange the potato slices on a serving plate, creating an overlapping pattern.
- Pour the Huancaina sauce generously over the potatoes, ensuring they are well-coated.
- Garnish the dish with sliced boiled eggs and black olives for traditional presentation.
- Serve immediately at room temperature or slightly chilled as a classic Peruvian appetizer or side dish.
Tips
- Choose the Right Potatoes: For the best texture, opt for medium-sized, waxy potatoes like Yukon Gold or Peruvian yellow potatoes, which hold their shape well after cooking.
- Perfectly Cooked Potatoes: To ensure your potatoes are perfectly tender, avoid overcooking them. Start checking for doneness around the 15-minute mark; they should be easily pierced with a fork but not falling apart.
- Adjust the Sauce Consistency: If you find the Huancaina sauce too thick, don't hesitate to add a splash more evaporated milk to achieve your desired creaminess.
- Garnish Creatively: While boiled eggs and olives are traditional garnishes, feel free to get creative! Fresh cilantro or a sprinkle of chili flakes can add a pop of color and flavor.
- Serve at the Right Temperature: Papas a la Huancaina is best served at room temperature or slightly chilled, making it an excellent make-ahead dish for gatherings.
- Pairing Suggestions: This dish pairs wonderfully with a light salad or grilled meats, making it a versatile addition to any meal.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 15g
Fat: 16g
Saturated Fat: 8g
Cholesterol: 95mg
