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

🧂 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
• 3 hard boiled eggs

  sliced (optional)
• Shredded lettuce
• Sliced black olives

Instructions

• 1 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.
• 2 Add the aji amarillo, shallot, garlic, crumbly cheese, turmeric and salt to a
  food processor or blender. Blend until chunky.
• 3 Add the olive oil and heavy cream or crema. Process until smooth and creamy.
• 4 Pour the sauce into a saucepot and warm gently over low heat. Thin with water or
  more cream if desired.
• 5 Arrange the lettuce on a serving platter.
• 6 Slice the potatoes into coins (or wedges or halves) and toss them with the
  warmed chili sauce. Arrange onto the lettuce.
• 7 Top with sliced hardboiled eggs (if using) and sliced black olives. I added some
  extra sliced peppers for my own tastes.

Nutrition Info