Go Back
+ servings
Papa a la Huancaina Recipe
Print Recipe
5 from 4 votes

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.
Prep Time10 minutes
Cook Time20 minutes
Course: Appetizer
Cuisine: Peruvian
Keyword: aji pepper, potatoes
Servings: 8
Calories: 340kcal

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

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