Go Back
Papa a la Huancaína

Papa a la Huancaína (Peruvian Potatoes in Spicy Cheese Sauce)

A classic Peruvian appetizer of boiled potatoes topped with a creamy, mildly spicy ají amarillo and cheese sauce. One of the easiest and most forgiving Peruvian recipes for beginners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 24 minutes
Total Time 40 minutes
Servings: 4 People
Course: Appetizer, Side Dish
Cuisine: Peruvian, Latin American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

  • 6 medium yellow potatoes peeled
  • 1 tbsp ají amarillo paste
  • 200 g queso fresco crumbled
  • 120 ml evaporated milk
  • 4 saltine crackers
  • 1 tbsp vegetable oil
  • 2 garlic cloves
  • 1 tsp salt adjust to taste
  • 4 lettuce leaves for serving
  • 2 hard-boiled eggs halved
  • 8 black olives for garnish

Equipment

  • 1 Large pot For boiling potatoes
  • 1 Blender For the sauce

Method
 

  1. Place the potatoes in a large pot of salted water. Bring to a boil and cook until fork-tender, about 20–25 minutes. Drain and let cool slightly, then slice into thick rounds.
  2. In a blender, combine the ají amarillo paste, queso fresco, evaporated milk, saltine crackers, vegetable oil, and garlic cloves. Blend until smooth and creamy, scraping down the sides as needed.
  3. Taste the sauce and add salt as needed. If the sauce is too thick, add a splash more evaporated milk until it reaches a pourable, creamy consistency.
  4. Line a serving plate with lettuce leaves. Arrange the sliced potatoes on top, then generously pour the sauce over them.
  5. Top with hard-boiled eggs and black olives. Serve immediately at room temperature or slightly chilled.

Notes

If ají amarillo paste isn't available, substitute with a mix of yellow bell pepper and a small amount of habanero for heat. Queso fresco can be substituted with mild feta, though it will add more saltiness. This dish is traditionally served as an appetizer or side but can also work as a light lunch.