Papa a la Huancaína

Name: Papa a la Huancaína
Yield: 2
Cuisine: Peru
Ingredients: Potatoes, boiled and sliced — 6; Queso fresco, crumbled — 150 g (5 oz); Aji amarillo paste — 3 tbsp; Evaporated milk — 120 ml (4 fl oz); Oil — 2 tbsp; Garlic, minced — 1 clove; Salt — to taste; Lettuce leaves and hard-boiled egg, to serve; Olives, to garnish

The Quirky Foodster Team

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Servings

Ingredients

Potatoes, boiled and sliced — 6
Queso fresco, crumbled — 150 g (5 oz)
Aji amarillo paste — 3 tbsp
Evaporated milk — 120 ml (4 fl oz)
Oil — 2 tbsp
Garlic, minced — 1 clove
Salt — to taste
Lettuce leaves and hard-boiled egg, to serve
Olives, to garnish

Method

Blend the queso fresco, aji amarillo paste, evaporated milk, oil, garlic and salt together until smooth and creamy, adding a little extra milk if needed to reach a pourable consistency.
Arrange lettuce leaves on a serving plate.
Top with the boiled potato slices.
Pour the sauce generously over the potatoes.
Garnish with sliced hard-boiled egg and olives before serving.

Introduction: Boiled potato slices smothered in a creamy, spiced cheese sauce, one of Peru's most iconic and beloved side dishes.

Cultural Background: Papa a la Huancaína originates from the city of Huancayo, its vibrant yellow aji amarillo cheese sauce so beloved that it has become a defining fixture on Peruvian tables nationwide.

Tips: Blend the sauce until completely smooth for the best silky texture. Serve at room temperature, as this is traditional and allows the sauce's flavour to shine.

Variations: Adjust the aji amarillo quantity for a milder or spicier sauce. Add a few slices of avocado alongside the potato for extra richness.

Storage: Store the sauce separately in the refrigerator for up to 3 days; assemble fresh with freshly boiled potato.

Reheating: This dish is served cold or at room temperature and is not reheated.

FAQs:

Q: Where does papa a la huancaína originate?

A: The city of Huancayo in Peru's central highlands, from which the dish takes its name.

Q: Is this dish spicy?

A: It has a moderate, well-balanced heat from the aji amarillo, generally approachable rather than fiery.