World Flavors Cookbook

Papa a la Huancaína

Slices of boiled potatoes smothered in a creamy, spicy cheese sauce made with aji amarillo, a quintessential dish from the central highlands of Peru.

Cuisine: Peru

Ingredients

• 4 medium yellow potatoes, boiled and sliced
• 200g queso fresco or feta cheese
• 1/2 cup aji amarillo paste
• 1 cup evaporated milk
• 4 soda crackers (like Saltines)
• Lettuce leaves, black olives, and hard-boiled eggs for plating

Instructions

1. In a blender, combine the cheese, aji amarillo, milk, and crackers. Blend until perfectly smooth and creamy.
2. Adjust the consistency with more milk or crackers if needed. It should be thick enough to coat the potatoes.
3. Arrange the boiled potato slices over a bed of lettuce.
4. Pour the Huancaína sauce generously over the potatoes.
5. Garnish with a half-egg and a single black olive per plate.