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Easy Peruvian papa a la Huancaína recipe with creamy cheese sauce
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easy peruvian papa a la huancaina recipe: Creamy Spicy Cheese Potato Appetizer

Papa a la Huancaína is a classic Peruvian appetizer of tender potatoes covered in a creamy ají amarillo cheese sauce. This approachable version uses ají amarillo paste and easy-to-find grocery-store ingredients, with lettuce, egg, and black olives for a traditional-style presentation.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6

Ingredients

  • 3 lb Yukon Gold potatoes 1.36 kg, scrubbed
  • 1 cup crumbled queso fresco 4 oz/113 g
  • 1/2 cup evaporated milk 120 ml
  • 3 tablespoons ají amarillo paste 45 ml, plus more to taste
  • 4 saltine crackers about 0.6 oz/17 g
  • 1 small garlic clove peeled
  • 2 tablespoons vegetable oil 30 ml
  • 1 tablespoon fresh lime juice 15 ml
  • 1/2 teaspoon kosher salt 3 g, plus more for the potato water
  • 1/4 teaspoon ground black pepper 0.5 g
  • 6 large lettuce leaves about 3 oz/85 g
  • 3 hard-boiled large eggs 150 g without shells, halved
  • 12 black olives about 2 oz/57 g

Instructions

  • Place the potatoes in a large pot and cover with cold water by 1 inch (2.5 cm). Salt the water generously and bring it to a boil over high heat. Lower the heat to maintain a steady simmer and cook until the potatoes are tender when pierced with a knife, about 15 to 20 minutes depending on their size.
  • Drain the potatoes and let them stand until cool enough to handle. Peel if desired, then cut them into 1/2-inch (1.25-cm) slices.
  • While the potatoes cook, add the queso fresco, evaporated milk, ají amarillo paste, crackers, garlic, oil, lime juice, salt, and pepper to a blender. Blend until completely smooth, stopping to scrape down the sides as needed.
  • Check the sauce consistency. It should be thick but pourable. Blend in 1 tablespoon (15 ml) water at a time only if needed. Taste carefully and add a little more ají amarillo paste for extra heat or a pinch of salt if needed.
  • Arrange lettuce leaves on a large serving platter. Layer the sliced potatoes over the lettuce and spoon the sauce generously across the top. Garnish with egg halves and black olives. Serve at room temperature or lightly chilled.