Name: Papa a la Huancaina Recipe (Peruvian Potatoes in Spicy Cheese Sauce)
Prep time: 10 min
Cook time: 20 min
Ingredients: 8 Yukon gold potatoes (or use other smaller potatoes); 3 aji amarillo chili peppers; 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); 3 hard boiled eggs (sliced (optional)); Shredded lettuce; Sliced black olives

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 (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

Try Some of My Other Popular Potato Recipes

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 (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

Course: Appetizer

Cuisine: Peruvian

Keyword: aji pepper, potatoes

Prep Time: 10 minutes

Cook Time: 20 minutes

Calories: 340kcal

Author: Mike Hultquist

Servings:

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5 from 3 votes

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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

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.