Papas A La Huancaina Recipe

Boil potatoes

Place potatoes (whole, unpeeled) in a large pot and cover with cold water by about 2.5 cm (1 inch). Add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook until tender when pierced with a knife, about 20–30 minutes depending on size. Drain and let cool until manageable.

Cook eggs

While potatoes cook, place eggs in a small saucepan and cover with water. Bring to a boil, then reduce heat and simmer 9 minutes for hard-boiled. Transfer eggs to an ice bath for 5 minutes, then peel and set aside.

Peel warm (but not hot) potatoes, slice into 1 cm (about 1/2 inch) rounds and arrange on a serving platter lined with lettuce leaves.

Prepare base

If using fresh aji amarillo, remove seeds and stems and chop. If using paste, measure 3 tbs. In a small skillet over medium heat, warm 2 tbs vegetable oil and briefly sauté the garlic clove (crushed) for 30 seconds until fragrant — do not brown. Remove from heat and let cool slightly.

Blend sauce

In a blender, combine the sautéed garlic and oil, aji amarillo (paste or chopped), queso fresco, cream cheese, evaporated milk, saltine crackers (or bread), lime juice, salt and pepper. Blend on high until completely smooth, about 45–60 seconds. Stop and scrape down sides as needed. The sauce should be thick, creamy and pourable; if too thick, add up to 2–3 tbs additional evaporated milk (or regular milk) and blend again. Taste and adjust salt, lime or aji to balance heat and acidity.

If you prefer a silkier, less grainy texture, press the blended sauce through a fine-mesh sieve into a bowl, using a spatula to help push it through.

If using optional toasted nuts or smoked paprika, stir them into the finished sauce to incorporate.

Arrange potato slices on the bed of lettuce. Pour or spoon the huancaína sauce generously over the potato slices so each slice is coated but still visible. Garnish with halved hard-boiled eggs and black olives placed around the platter.

Serve at room temperature or slightly chilled as an appetizer or side. Leftover sauce keeps in the refrigerator in an airtight container for up to 3 days; if thickened when cold, thin with a little milk before serving.