Papa A La Huancaina


... awesome dish! Perfect with fresh amarillos! Every bit gets us a bit closer to heaven! Especialy with gorgeous black olives! ~ Jérémie



– Add the potatoes to a small pot and cover with water and a bit of salt. Boil, then reduce heat and simmer until the potatoes are tender. Drain and cool slightly.


– 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. Blend until smooth and creamy.


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



– Arrange the lettuce on a serving platter. – Slice the potatoes into coins and toss them with the warmed chili sauce. Arrange onto the lettuce. Pour any remaining sauce over the potatoes. – Top with sliced hardboiled eggs and sliced black olives. Boom! Done! Your papa a la huancaina is ready to serve.



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