Name: Zona Urbanas Papa A La Huancaina Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 4 cups Potatoes; 200 grams Queso Fresco or Feta Cheese; 1 cup Evaporated Milk; 2 tbs Aji Amarillo Paste; 1 clove Garlic Clove; 2 tbs Olive Oil; 1 tsp Salt; to taste Black Pepper; 2 whole Hard Boiled Eggs; 4 pieces Black Olives

Grappa, gin, genmaicha, lemon, raspberry, horseradish, honey, egg white

Genmaicha Clover Club

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

In a large pot, add water and boil the potatoes for about 20-25 minutes until tender. Drain and let them cool before peeling.

Cook the Potatoes

In a blender, combine the queso fresco, evaporated milk, aji amarillo paste, garlic, olive oil, salt, and black pepper. Blend until smooth and creamy. Adjust seasoning as needed.

Prepare the Huancaina Sauce

Slice the peeled potatoes into thick rounds and arrange them on a serving platter. Pour the Huancaina sauce over the potatoes.

Assemble the Dish

Slice the hard-boiled eggs and arrange them on top of the potatoes along with the black olives.

Garnish

Potatoes

Queso Fresco or Feta Cheese

Evaporated Milk

Aji Amarillo Paste

Garlic Clove

Olive Oil

Salt

Black Pepper

Hard Boiled Eggs

Black Olives