Papa a la Huancaína
Papa a la Huancaína (PAH-pah ah lah wahn-kah-EE-nah)
Potatoes in Huancayo Sauce
Tender boiled potatoes blanketed in a creamy, spicy sauce of ají amarillo, fresh cheese, and crackers, served cold on a bed of lettuce.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: flat serving platter
Garnishes: black olives, hard-boiled egg, parsley
Accompaniments: crusty bread
Instructions
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1
Boil potatoes in salted water until fork-tender. Drain, cool, and slice into thick rounds.
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2
Blend ají amarillo, queso fresco, crackers, evaporated milk, oil, garlic, and salt until smooth and creamy.
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3
Arrange lettuce leaves on a platter, place potato slices on top.
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4
Pour the huancaína sauce generously over the potatoes.
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5
Garnish with hard-boiled egg quarters and black olives. Serve at room temperature.
Did You Know?
Legend says the dish was invented by a Huancayo woman who fed railroad workers building the Central Railway, the highest rail line in the world.
Chef's Notes
Equipment Tips
- blender
- pot
- serving platter
Garnishing
black olives, hard-boiled egg, parsley
Accompaniments
crusty bread
The Story Behind Papa a la Huancaína
Papa a la Huancaína originates from the city of Huancayo in Peru's central highlands. It became a national appetizer after migrating to Lima with railroad workers in the 19th century. The sauce showcases Peru's beloved ají amarillo pepper and its ancient potato heritage.
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