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Home » Recipes » Papa a la Huancaina (Peruvian Potatoes in Spicy Cheese Sauce)

Papa a la Huancaina (Peruvian Potatoes in Spicy Cheese Sauce)

by Mike Hultquist · Nov 22, 2021 · 8 Comments

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Papa a la Huancaina Recipe

This papa a la huancaina recipe is a classic Peruvian dish of boiled potatoes that are sliced and tossed in a creamy, spicy cheese sauce, the perfect appetizer.

Papa a la Huancaina Recipe

Papa a la Huancaina (Peruvian Potatoes in Yellow Chili-Cheese Sauce)

We're serving up a popular Peruvian appetizer in the Chili Pepper Madness kitchen today, my friends. Care to join me? It's called Papa a la Huancaína, and I'm excited to bring it to you.

Papa a la huancaina is a dish of tender huancayo style potatoes in a spicy creamy sauce made with cheese, cream and spicy aji amarillo peppers blended until smooth.

The potatoes are simply boiled, but they come to life in the huancaína sauce, which is rather addictive once you try it. So smooth, creamy, and a nice level of spice to it.

Papa a la huancaina is typically served as an appetizer, though it can make a nice side dish. Serve it at your next party. Your guests are sure to be impressed! 

Let's talk about how to make papa a la huancaina, shall we?

Papa a la Huancaina Ingredients

  • Yukon Gold Potatoes. Other smaller potatoes can work for this recipe.
  • Aji Amarillo Peppers. Aji amarillo peppers are traditionally used, though can sub in other peppers available to you. Or, use aji amarillo paste, which you can buy online. See the recipe notes for pepper suggestions.
  • Shallot.
  • Garlic.
  • Feta Cheese. Or use another crumbly white cheese, like queso fresco.
  • Turmeric.
  • Salt.
  • Olive Oil.
  • Heavy Cream. Or use crema or sour cream for a lighter version.
  • FOR SERVING
  • Hard Boiled Eggs. 
  • Shredded Lettuce.
  • Black Olives.

How to Make Papa a la Huancaina - the Recipe Method

FOR THE HUANCAINA SAUCE

First Blend. Add the aji amarillo, shallot, garlic, crumbly cheese, turmeric and salt to a food processor or blender. Blend until chunky.

Second Blend. Add the olive oil and heavy cream or crema. Blend until smooth and creamy.

Creamy Papa a la Huancaina Sauce in the food processor

Warm the Sauce. Pour the sauce into a saucepot and warm gently over low heat. Thin with water or more cream if desired.

FOR THE POTATOES

Boil Until Tender. Add the potatoes to a small pot and cover with water and a bit of salt. Boil, then reduce heat and simmer 15-20 minutes, or until the potatoes are tender. Drain and cool slightly.

FOR THE PAPA A LA HUANCAINA

Lettuce. Arrange the lettuce on a serving platter.

The Potatoes. Slice the potatoes into coins (or wedges or halves) and toss them with the warmed chili sauce. Arrange onto the lettuce. Pour any remaining sauce over the potatoes.

Garnish. Top with sliced hardboiled eggs (if using) and sliced black olives. I added some extra sliced peppers for my own tastes.

Papa a la Huancaina on a platter, ready to serve

Boom! Done! Your papa a la huancaina is ready to serve. Doesn't it look so inviting? Such vibrant color in that creamy sauce. I'm ready to dig right into this!

Recipe Tips & Notes

  • The Peppers. If you can't find aji amarillo peppers, use aji amarillo paste. Or, consider serrano peppers, which are about the same heat level. Use sweeter peppers for a milder version. 
  • The Cheese. Feta cheese works great for this recipe, though queso fresco is perfect as well. Consider adding in cream cheese or goat cheese for a personal update.
  • The Cream. Heavy cream is more commonly used, though I prefer Mexican crema in my kitchen for a lighter version. Sour cream works great. I have seen evaporated milk used in some recipes.

That's it, my friends. I hope you enjoy this papa a la huancaina recipe. Let me know if you make it. I'd love to hear how it turned out for you. I love this one.

Cookbook Recommendation

I've been learning a lot about South American cooking recently. Here is a link to one of the cookbooks I highly recommend. 

  • The South American Table, by Maria Baez Kijac (affiliate link, my friends!)

Try Some of These Other Peruvian Recipes

  • Lomo Saltado (Peruvian Beef Stir Fry with French Fries)
  • Pollo a la Brassa (Peruvian Chicken)
  • Arepas
  • Salchipapa
  • Aji Verde (Peruvian Green Sauce)

Try Some of My Other Popular Potato Recipes

  • Papas Arrugadas (Wrinkly Potatoes)
  • Patatas Bravas
  • Spicy Oven Roasted Fingerling Potatoes
  • Twice Baked Jalapeno Popper Potatoes
  • Potato Salad Recipe
  • Papas con Chile
  • Papas con Chorizo
  • Baked Cajun Fries
  • Aloo Gobi (Indian Spiced Potato and Cauliflower)
  • Bombay Potatoes
Serving a platter of Papa a la Huancaina

Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

Papa a la Huancaina Recipe
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Papa a la Huancaina Recipe (Peruvian Potatoes in Spicy Cheese Sauce)

This papa a la huancaina recipe is a classic Peruvian dish of boiled potatoes that are sliced and tossed in a creamy, spicy cheese sauce, the perfect appetizer.
Save Recipe Saved!
Course: Appetizer
Cuisine: Peruvian
Keyword: aji pepper, potatoes
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Calories: 340kcal
Author: Mike Hultquist
Servings: 8
Tap or hover to scale
5 from 4 votes
Leave a Review

Ingredients

  • 8 Yukon gold potatoes or use other smaller potatoes
  • 3 aji amarillo chili peppers chopped (You can use other peppers or use 2 tablespoons aji amarillo paste. See the recipe notes section.)
  • 1 small shallot sliced
  • 3 cloves garlic chopped
  • 8 ounces crumbled feta cheese or use another crumbly white cheese, like queso fresco
  • 1/2 teaspoon turmeric
  • Salt to taste
  • 1/4 cup olive oil or use another vegetable oil
  • 1/3 cup heavy cream or use crema or sour cream for a lighter version

FOR SERVING

  • 3 hard boiled eggs sliced (optional)
  • Shredded lettuce
  • Sliced black olives

Instructions

FOR THE POTATOES

  • Add the potatoes to a small pot and cover with water and a bit of salt. Boil, then reduce heat and simmer 15-20 minutes, or until the potatoes are tender. Drain and cool slightly.

FOR THE SAUCE

  • Add the aji amarillo, shallot, garlic, crumbly cheese, turmeric and salt to a food processor or blender. Blend until chunky.
  • Add the olive oil and heavy cream or crema. Process until smooth and creamy.
  • Pour the sauce into a saucepot and warm gently over low heat. Thin with water or more cream if desired.

FOR THE PAPA A LA HUANCAINA

  • Arrange the lettuce on a serving platter.
  • Slice the potatoes into coins (or wedges or halves) and toss them with the warmed chili sauce. Arrange onto the lettuce.
  • Top with sliced hardboiled eggs (if using) and sliced black olives. I added some extra sliced peppers for my own tastes.

Notes

The Peppers. If you can't find aji amarillo peppers, use aji amarillo paste. Or, consider serrano peppers, which are about the same heat level. Use sweeter peppers for a milder version. 
The Cheese. Feta cheese works great for this recipe, though queso fresco is perfect as well. Consider adding in cream cheese or goat cheese for a personal update.
The Cream. Heavy cream is more commonly used, though I prefer Mexican crema in my kitchen for a lighter version. Sour cream works great. I have seen evaporated milk used in some recipes.

Nutrition Information

Calories: 340kcal   Carbohydrates: 34g   Protein: 11g   Fat: 19g   Saturated Fat: 8g   Polyunsaturated Fat: 1g   Monounsaturated Fat: 8g   Cholesterol: 109mg   Sodium: 356mg   Potassium: 837mg   Fiber: 4g   Sugar: 4g   Vitamin A: 527IU   Vitamin C: 58mg   Calcium: 182mg   Iron: 2mg
Papa a la Huancaina Recipe
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

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    Recipe Rating




  1. Darrin says

    May 30, 2023 at 11:52 am

    5 stars
    I used to frequent a Peruvian restraunt years ago. This and Pollo Saltado were my favorite dishes (Appitizer and entre) I have been looking for this authentic taste for years. Thank you so much for posting this recipe.

    Reply
    • Mike Hultquist says

      May 30, 2023 at 12:32 pm

      Glad to help, Darrin! I love this dish! So good.

      Reply
  2. Josh says

    September 02, 2022 at 5:37 pm

    5 stars
    Mike, I questioned you for the first time while making this recipe and I'm a fool for doing so. Really wasn't feeling the sauce while making it, wasn't sure if it was because I subbed crema for heavy cream or the aji amarillo paste I used, but it just didn't taste like much but queso fresco. After warming it and spooning it over some taters though, it was magnificent. This one's going on the regulars list, hopefully I can make it with some home-grown aji peppers by this time next year.

    Reply
    • Mike Hultquist says

      September 02, 2022 at 9:35 pm

      Thanks, Josh. I'm sure it may seem strange at first, but yes, glad you enjoyed it in the end. =)

      Reply
  3. Judy Chavez says

    February 09, 2022 at 10:35 am

    5 stars
    Hi. I am enjoying your recipes, instructions, photos, and little pearls of wisdom very much! My daughter calls my hot sauce "reaper madness". I married a Peruano, and have visited his huge family in Trujillo 5 times. Fabulous home cooking by his Mama and 4 sisters, and when they make Papas Huancaina, they blend saltine crackers, evaporated milk, salt, and ahi amarillo to make the sauce. They also use ahi amarillo in a chicken dish called "ahi de gallina". Delicious! Anyway, thanks to your reaper hot sauce recipe, I have finally made a hot sauce that gets respect from my husband.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      February 09, 2022 at 12:50 pm

      Thanks, Judy! I appreciate the comments and am happy you are enjoying the hot sauce. I'll have to try the sauce with saltines and evaporated milk. I saw a few with evaporated milk in my research. Few ways to make it! Take care!

      Reply
  4. Jérémie says

    November 22, 2021 at 1:09 pm

    5 stars
    My recipe is very similar; awesome dish! Perfect with fresh amarillos! Every bit gets us a bit closer to heaven! especialy with gorgeous black olives!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      November 22, 2021 at 1:41 pm

      Nice. Great one for sure! Thanks, Jérémie.

      Reply

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