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 mins
Cook Time 25 minutes mins
Total Time 30 minutes mins
Course Appetizer, Side Dish
Cuisine Peruvian
- 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
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!
- 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