Papa a la Huancaína

Nutrition · per serving

Steps

1. 1

   Bring a medium saucepan of water to a boil. Carefully add the eggs and simmer for 9 minutes for firm yolks. Lift them out into cold water. In the same pan, add the potatoes and boil until tender when pierced with a knife, 15-18 minutes depending on size.

   2 large eggs500 g waxy potatoes
2. 2

   While the potatoes cook, wash and dry the lettuce leaves, then arrange them on 2 plates. Pit the olives if needed, and halve or slice them. Peel the cooled eggs and cut them in halves.

   60 g lettuce leaves40 g black olives2 large eggs
3. 3

   Make the huancaína sauce: in a blender, combine the aji amarillo paste, queso fresco, plain crackers, whole milk, garlic, olive oil, and salt. Blend until completely smooth and thick but pourable. If it seems too thick to coat the back of a spoon, add 1-2 teaspoons more milk; if too thin, blend in a little more cracker. Taste and adjust salt.

   30 g aji amarillo paste120 g queso fresco25 g plain crackers120 ml whole milk1 small clove (5 g) garlic15 ml olive oil3 g salt
4. 4

   Drain the potatoes and let them sit for 2 minutes so excess moisture evaporates. When cool enough to handle, peel them if desired, then cut into thick slices. Slightly warm potatoes absorb flavor better, so assemble while they are still warm.

   500 g waxy potatoes
5. 5

   Divide the potato slices over the lettuce. Spoon the huancaína sauce generously over the potatoes, leaving some edges visible for presentation. Top each plate with egg halves and olives, and serve at room temperature or slightly warm.

   500 g waxy potatoes60 g lettuce leaves40 g black olives2 large eggs

Origin & History

Papa a la Huancaína is a classic Peruvian dish of boiled potatoes napped in a creamy chili-cheese sauce. Despite its name linking it to Huancayo in the central highlands, the dish became especially popular in Lima and is now a staple of home cooking and celebratory tables across Peru.