Peruvian Style Potatoes with Huancaina Sauce
Papas a la Huancaina are a famous Peruvian potato dish. These Peruvian potatoes are served with a slightly spicy cheese sauce made from queso fresco and Aji Amarillo peppers.
Ingredients
- 10 Yellow Potatoes
Huancaina Sauce
- 10 Ounces Queso Fresco
- 5 Saltine Crackers crushed
- 1 Cup Evaporated Milk
- 2 Aji Amarillo Peppers
- 2 Garlic Cloves minced
- ¼ Yellow Onion or small white onion diced
- 2 Tablespoons Olive oil
Instructions
Huancaina Sauce
- Cook the onions in the olive oil over medium heat, until soft.
- Add the garlic and cook for 1 minute (don't brown).
- Rinse the peppers and remove seeds and stems.
- Add all ingredients to a food processor and blend until smooth.
- Refrigerate until needed.
Cooking the Potatoes
- Boil the potatoes for 15 to 20 minutes until tender. Remove and place in the refrigerator until cool. Peel and slice ¼ to ½ inch thick.
- Alternatively you can grill the potatoes over direct heat. Rotate and flip the potatoes every 5 minutes. Cook until the skin is blistered and the potatoes are tender, about 20-30 minutes.
- Cool then peel the potatoes and slice.
Serving the potatoes
- Typically this dish is served cold. Top the sliced potatoes with the chilled Huancaina sauce. If you wish to serve warm, then rewarm the sauce and serve over the warm potatoes.
- Optionally, top with black olives and hard boiled egg.
Nutrition
Calories: 707kcalCarbohydrates: 87gProtein: 26gFat: 29gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 67mgSodium: 661mgPotassium: 2098mgFiber: 10gSugar: 12gVitamin A: 745IUVitamin C: 88mgCalcium: 622mgIron: 4mg
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