Aug 24 2026
Restaurants›Limo Peruvian Eatery›Papas Bravazas Recipe

Papas Bravazas Recipe

Inspired by Limo Peruvian Eatery
Time1h 10m
Serves4

Huancaina Sauce / Crispy Potatoes / Chives / Botija Olives / Shaved Egg

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Ingredients

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Crispy Potatoes

Huancaína Sauce

Garnishes & Assembly

Method

Crispy Potatoes

  1. 1

    Prepare potatoes

    Peel the potatoes and cut them into 2–3 cm dice (bite-sized). Place in a large bowl of cold water and swish to remove surface starch. Let sit 10 minutes, then drain and rinse under cold water until water runs clear.

  2. 2

    Parboil

    Place drained potatoes in a pot and cover with cold water by 2 cm. Add 1 tsp salt. Bring to a gentle boil and cook until just tender at the edges but still firm in the center, about 6–8 minutes depending on size. Drain well and spread on a tray to steam-dry for 5 minutes.

  3. 3

    Coat for crisping

    When potatoes are nearly dry, toss them with 2 tbs cornstarch, 1 tsp sea salt, and 1 tsp freshly ground black pepper until lightly and evenly coated.

  4. 4

    Fry (double-fry method)

    Heat neutral oil in a deep pot or a heavy-bottomed pan to 160°C (320°F). Fry potatoes in batches without overcrowding for 4–5 minutes until surface begins to set and pale golden. Remove to a paper-lined tray to drain. Increase oil temperature to 190°C (375°F). Add butter to the oil just before the second fry for extra flavor. Fry potatoes again in batches for 2–3 minutes until deep golden-brown and crisp. Remove to a rack or paper towel, season immediately with coarse sea salt (about 1/2 tsp in total) and keep warm in a low oven (90–100°C) while finishing.

Huancaína Sauce

  1. 5

    Soften crackers

    Break the 2 crackers (or bread) into pieces and soak briefly (1–2 minutes) in 2–3 tablespoons of evaporated milk to soften. If using crackers, this also controls salt level—squeeze out excess milk if necessary and reserve milk for thinning.

  2. 6

    Blend sauce

    In a blender or food processor combine aji amarillo paste, queso fresco, cream cheese, softened crackers, the remaining evaporated milk, 1 tbs vegetable oil, garlic clove, lime juice, 1 tsp salt and 1/2 tsp black pepper. Purée until completely smooth. If the sauce is too thick, add up to 2–4 tbs more evaporated milk to reach a creamy, pourable but thick consistency similar to thin mayonnaise.

  3. 7

    Adjust seasoning

    Taste and adjust salt, lime or aji amarillo heat to preference. If using fresh aji and it’s very hot, add extra cheese or milk to mellow. Transfer to a bowl and keep at room temperature; the sauce can be served slightly warm or at room temperature.

Garnishes & Assembly

  1. 8

    Prepare eggs and olives

    Peel the hard-boiled eggs and use a vegetable peeler or mandoline to shave thin ribbons from each egg to produce delicate shavings. Halve or quarter the botija olives if large.

  2. 9

    Assemble plates

    On a serving platter or individual plates, spread a generous spoonful (about 2–3 tbs per serving) of huancaína sauce as a base or drizzle decoratively. Pile the hot crispy potatoes on top of or beside the sauce so they retain crunch. Spoon an additional 1–2 tbs of sauce over some potatoes for more flavor, leaving others crisp.

  3. 10

    Finish and garnish

    Scatter shaved egg ribbons over the potatoes, tuck botija olive pieces around the dish, and sprinkle sliced chives over everything. Optional: dust lightly with smoked paprika for a faint smoky note and scatter cilantro leaves. Serve immediately so potatoes remain crisp.

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