Creamy Spiced Potato Delight - Papa a la Huancaina
Discover the vibrant flavors of Peru with this delightful dish, Papa a la Huancaina. This beloved starter features tender sliced potatoes generously drizzled in a luscious spicy cheese sauce made from the unique aji amarillo peppers, known for their bright color and moderate heat. Traditionally served chilled, this dish is ideal as an appetizer or a satisfying lunch. With the option to adjust the spice level or substitute turmeric for a milder flavor, it caters to all palates. Completed with fresh lettuce, sliced hard-boiled eggs, and the garnish of delicious black olives, the presentation is as appealing as the taste itself. Perfect for sharing, this recipe is a celebration of Peruvian culinary heritage and offers a unique cultural experience right in your own kitchen.
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
Vegetable oil
4 tablespoons (For sautéing)
Onion
1/2 cup (Chopped)
Aji amarillo peppers
3-4 (Fresh, seeded and chopped or 1/2 cup of jarred aji amarillo paste)
Turmeric
1/4 teaspoon (Optional; for milder flavor)
Garlic cloves
2 (Mashed)
White farmer's cheese
2 cups (Queso fresco; can substitute with feta)
Saltine crackers
4 (Crushed; use animal crackers for a sweet flavor)
Evaporated milk
3/4 cup (For blending in the sauce)
Salt
1 pinch (To taste)
Pepper
1/4 teaspoon (To taste)
Potatoes
8 (Yellow or white; boiled and sliced)
Lettuce leaves
To serve (For plating)
Hard-boiled eggs
2 (Sliced for garnish)
Black olives
8 (Halved for garnish)
Instructions
1
Begin by preparing the Salsa a la Huancaina. Remove the seeds from the yellow aji amarillo peppers and chop them into 1-inch pieces.
2
In a skillet, heat the vegetable oil over medium heat. Add the chopped onion, sautéing for about 3-5 minutes until softened. Then, stir in the garlic and chile peppers (or aji amarillo paste) and cook for 2-3 more minutes until fragrant. If you prefer a milder flavor, this is the stage to stir in the turmeric.
3
Remove the skillet from heat and allow the mixture to cool for a few minutes.
4
Transfer the cooled onion and chile mixture to a food processor or blender. Pour in the evaporated milk and blend until smooth.
5
Next, add the white farmer’s cheese and saltine crackers. Blend until the sauce reaches a creamy consistency. If the sauce is too thick, feel free to add more evaporated milk; if too thin, thicken it with additional saltines.
6
Adjust the seasoning with salt and pepper to taste, then set aside.
7
For the potato layer, fill a large pot with salted water and bring it to a boil. Gently add the potatoes and cook until fork-tender, generally around 20-25 minutes. Drain the potatoes and let them cool down.
8
Once the potatoes are cool enough to handle, slice them into thick rounds and arrange them neatly over a bed of fresh lettuce leaves on a serving platter.
9
Generously pour the Huancaina sauce over the sliced potatoes. Finally, elegantly garnish with slices of hard-boiled eggs and halved black olives for added flavor and visual appeal.
10
Let the dish rest for a few minutes to allow the flavors to meld. Serve chilled or at room temperature and enjoy the taste of Peru!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Papa a la Huancaina?
Papa a la Huancaina is a traditional Peruvian appetizer consisting of sliced boiled potatoes covered in a creamy, spicy cheese sauce.
What are the main ingredients in the Huancaina sauce?
The sauce is made from aji amarillo peppers, white farmer's cheese (or queso fresco), evaporated milk, and saltine crackers.
What are aji amarillo peppers?
Aji amarillo peppers are unique Peruvian yellow peppers known for their vibrant color and moderate heat.
How can I make the sauce milder?
You can reduce the number of peppers used or substitute some of the peppers with turmeric for a milder flavor.
Is Papa a la Huancaina served hot or cold?
This dish is traditionally served chilled or at room temperature, making it a perfect appetizer for warm weather.
What type of potatoes should I use?
You can use 8 yellow or white potatoes that have been boiled and sliced into rounds.
What cheese can I use if I cannot find white farmer's cheese?
Queso fresco is the traditional choice, but you can also substitute it with feta cheese if needed.
How do I thicken the Huancaina sauce?
If the sauce is too thin, you can add more crushed saltine crackers and blend until it reaches the desired thickness.
How do I thin out the sauce if it is too thick?
If the sauce becomes too thick, simply add a bit more evaporated milk and blend again.
Why are saltine crackers used in the recipe?
Saltine crackers act as a thickening agent to help the sauce achieve its signature creamy consistency.
Can I use aji amarillo paste instead of fresh peppers?
Yes, you can substitute 3-4 fresh peppers with 1/2 cup of jarred aji amarillo paste.
What are the traditional garnishes for this dish?
The dish is typically garnished with sliced hard-boiled eggs and halved black olives.
How long do the potatoes need to boil?
Potatoes should be boiled in salted water for approximately 20 to 25 minutes until they are fork-tender.
How should I plate Papa a la Huancaina?
Arrange the sliced potatoes over a bed of fresh lettuce leaves before pouring the sauce over them.
Can I use garlic cloves in this recipe?
Yes, the recipe calls for 2 mashed garlic cloves to be sautéed with the onions and peppers.
Is there a sweet variation for the thickening agent?
Yes, the recipe notes that you can use animal crackers instead of saltines for a slightly sweeter flavor.
What kind of oil should I use for sautéing?
Four tablespoons of vegetable oil are recommended for sautéing the onion, garlic, and peppers.
How much evaporated milk is required?
The recipe requires 3/4 cup of evaporated milk to be blended into the sauce.
Do I need to seed the aji amarillo peppers?
Yes, you should remove the seeds from the peppers before chopping them to manage the heat level.
How long should I sauté the onions?
Sauté the chopped onions for about 3 to 5 minutes until they have softened.
Can this dish be served as a main course?
While traditionally an appetizer, it is hearty enough to be served as a satisfying lunch.
Is this recipe considered vegetarian?
Yes, Papa a la Huancaina is a vegetarian-friendly dish.
What is the cultural significance of this recipe?
It is a celebration of Peruvian culinary heritage and offers a unique cultural experience in your kitchen.
Should the sauce be smooth or chunky?
The sauce should be blended in a food processor or blender until it reaches a smooth, creamy consistency.
Can I prepare the sauce in advance?
Yes, you can prepare the sauce and store it, as the dish is traditionally served chilled.
How many hard-boiled eggs are used for garnish?
The recipe suggests using 2 sliced hard-boiled eggs for the garnish.
How many black olives should I use?
The recipe calls for 8 black olives, halved, to be used as a garnish.
What should I do if the sauce is too fragrant?
The fragrance is a sign of well-cooked aromatics; however, you can adjust the amount of garlic used next time.
Why should I let the dish rest before serving?
Allowing the dish to rest for a few minutes helps the flavors of the spicy cheese sauce and potatoes to meld together.
Can I use any other pepper if I can't find Aji Amarillo?
While Aji Amarillo is traditional for the specific flavor, you can use other mild-to-medium chili peppers, though the taste and color will change.