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Loading...A beloved Peruvian cold starter, this dish features tender boiled yellow potatoes smothered in a silky, fiery cheese sauce made with aji amarillo peppers. Originating in the Andean city of Huancayo, it's typically served on lettuce leaves and garnished with sliced egg and black olives.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 420 kcalCalories
- 22 gFat
- 8 gSaturated Fat
- 42 gCarbs
- 5 gFiber
- 6 gSugar
- 18 gProtein
- 580 mgSodium
- 980 mgPotassium
- 280 mgCalcium
- 3 mgIron
- 35 mgVitamin C
- 220 mcgVitamin A
Ingredients
For the spicy cheese sauce
- 3 tablespoons aji amarillo paste (yellow Peruvian chili paste)
- 1/2 cup evaporated milk
- 6 oz queso fresco or fresh farmer's cheese, crumbled
- 3 saltine crackers, crumbled
- 2 tablespoons vegetable oil
- 2 garlic cloves
- 1/4 small red onion, roughly chopped
- 1 teaspoon fresh lime juice
- Salt and freshly ground black pepper, to taste
For the potatoes and assembly
- 1.5 lbs yellow potatoes (Yukon Gold), scrubbed
- 4 large eggs
- 8 butter lettuce leaves
- 12 pitted black olives (botija or Kalamata)
- Fresh parsley leaves, for garnish
Directions
- Place the whole eggs in a saucepan, cover with cold water, and bring to a boil. Once boiling, cover, remove from heat, and let sit 10 minutes; transfer to an ice bath, then peel and slice into wedges.
- Meanwhile, place the potatoes in a large pot, cover with salted cold water, and bring to a boil. Reduce heat and simmer 18-22 minutes, until just tender when pierced with a knife but still firm. Drain and let cool slightly, then slice 1/2-inch thick.
- While the potatoes cook, heat the vegetable oil in a small skillet over medium heat. Add the garlic and onion and saute for 2 minutes until softened and fragrant, then remove from heat and let cool slightly.
- In a blender, combine the sauteed garlic and onion, aji amarillo paste, queso fresco, crumbled crackers, evaporated milk, and lime juice. Blend until completely smooth and creamy, adding a splash more milk if the sauce is too thick. Season with salt and pepper to taste.
- Pour the blended sauce into a small saucepan and warm gently over low heat for 3-4 minutes, stirring constantly, until slightly thickened and heated through. Do not boil.
- Line a serving platter with the butter lettuce leaves. Arrange the warm potato slices over the lettuce in a single layer.
- Spoon the warm huancaina sauce generously over the potatoes, allowing some to pool on the lettuce.
- Garnish with the sliced hard-boiled eggs, black olives, and parsley leaves. Serve immediately as a starter or light lunch.
- Refrigerate any leftover sauce in an airtight container for up to 5 days; whisk with a splash of milk before reusing.
Cook’s Notes
- Authentic aji amarillo paste is essential for the signature color and flavor; jarred Peruvian paste from Latin markets is ideal, though pureed jarred yellow chilies can work in a pinch.
- Do not overcook the potatoes — they should hold their shape when sliced, as the dish is traditionally served at room temperature or slightly warm rather than hot.
- Queso fresco gives the most authentic result, but a mild feta soaked in water to remove saltiness, or even ricotta thinned with milk, makes a good substitute.
- The saltine crackers are the traditional thickener that gives the sauce its characteristic silky body; do not skip them or substitute with breadcrumbs.
- For a milder sauce, reduce the aji amarillo to 2 tablespoons and add a bit more cheese; for extra heat, stir in a pinch of cayenne.
- This dish travels well and is a popular choice for buffets and picnics since the sauce holds up at room temperature for several hours.
