Peruvian
Papa a la Huancaina
Papa a la huancaína with cool sliced potatoes, creamy ají amarillo queso sauce, lettuce, egg, and olives.
6 servings · 25 minutes prep · 25 minutes cook
Ingredients
Main
- 2 1/2 lb yellow potatoes or Yukon Gold potatoes
- 1 tbsp kosher salt, for boiling water
- 6 oz queso fresco, crumbled
- 5 oz evaporated milk
- 3 tbsp aji amarillo paste
- 6 saltine crackers
- 2 tbsp avocado oil
- 1 small garlic clove
- 1 tbsp fresh lime juice, freshly squeezed
- 1/2 tsp kosher salt
- 1/8 tsp ground turmeric, only if the aji amarillo is pale
- 6 butter lettuce leaves
- 3 hard-boiled eggs, halved
- 1/2 cup Botija or Kalamata olives
Directions
Method
- Put the Yukon Gold potatoes in a large pot, cover with cold water by 1 inch, and add the kosher salt.
- Bring to a gentle simmer and cook until a skewer slides through the potatoes without resistance, 20-25 minutes.
- Drain the potatoes, cool for 30 minutes, peel, and cut into 1/2-inch slices.
- Blend the queso fresco, evaporated milk, aji amarillo paste, saltine crackers, avocado oil, garlic, fresh lime juice, kosher salt, and turmeric until completely smooth and thick enough to coat a spoon.
- Arrange the butter lettuce and sliced potatoes on a platter. Spoon the huancaina sauce generously over the potatoes.
- Garnish with the hard-boiled eggs and Botija or Kalamata olives. Serve cool or at cool room temperature while the sauce is creamy and bright.
