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Papas a la Huancaina | The Kitchen Gent

Papas a la Huancaína

A spicy, sweet, and savory sauce smothers buttery golden potatoes for the perfect appetizer or side dish that packs a punch.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Appetizer, Side Dish
Cuisine Peruvian
Servings 4 people

Ingredients
  

  • 1/2 cup aji amarillo paste
  • 2 Tbsp olive oil
  • 1 cup evaporated milk
  • 6 buttery crackers (I used Ritz)
  • 8 oz queso fresco (can substitute feta or mozarella if needed)
  • 4 cloves garlic
  • salt (to taste)
  • 8 medium yellow potatoes

Instructions
 

  • In a food processor or blender, combine all of the ingredients except the salt and potatoes. Blend until smooth. Add salt to taste. Set aside.
  • Boil the potatoes in salted water for about 20-25 minutes, until they are fork tender.
  • Split the potatoes and cover in a generous amount of sauce. Serve as directed in the notes for an authentic presentation and enjoy with your favorite meal!

Notes

  • This recipe is adapted from the one here, and I recommend this blog if you want to explore more Peruvian cuisine!
  • Papas a la huancaína are typically served with lettuce, black olives, and slices of hard-boiled eggs. I took them naked, but these are the serving suggestions to make it as authentic as possible.
Keyword appetizer, peruvian, potatoes, side dish, spicy