Papa a la Huancaína: Get to know this Potatoes Peruvian Recipe

A classic of the Peruvian gastronomy is the Papa a la Huancaína. A simple but delicious preparation that consists on boiled potatoes and eggs accompanied by a Yellow sauce made with the Peruvian Yellow peppers. This special sauce is the one that gives the dish its name, since it is a special kind of pepper used all around Peru for everyday meals.

If you want to experiment for the first time with the taste the Peruvian food can offer, we strongly recommend this recipe, since it’s easy and does not require any difficult ingredient, you can use it as accompaniment for your food.

The way to serve it may variate from different regions of Peru. For example: Some people use lemon and chili in the sauce.

Here we show you the general way to enjoy the Papa a la Huancaína. Expand your palate and enjoy this simple and classic Peruvian recipe. 

Ingredients (For 8 portions)

• 35 oz. of potatoes (White or yellow potatoes are great for this recipe)

• 14 oz. of fresh white cheese

• 1 cup of evaporated milk

• 2 peruvian yellow peppers or also known as aji Amarillo

• 1 Small package of soda crackers

• 2 Oz. black olives

• 2 Eggs

• 2 Teaspoons of garlic paste

• 1 Small onion

• Parsley springs

• A few Lettuce leaves

• Oil as needed

• Salt and pepper to taste

Preparation

• Wash and peel the potatoes, then boil them with water and a pinch of salt until you are able to nail the potatoes with a fork. Then drain them and cut them in slices of 1/3 inches.

• Boil the eggs on a pot with water until they are hard. Let them cool and then peel then and cut them in slices of 1/3 in.

• Cut the onion and peruvian yellow peppers into small cubes. Make sure the yellow pepper has no seeds.

• On a hot pan with oil, fry the chopped onion and the peruvian yellow pepper with the garlic paste until the onion seems transparent. Then take it out of the fire and let it cool down.

• Now it’s time to prepare the sauce, for this you need a blender. Blend together the stir-fry made previously with the fresh cheese, the soda crackers and the evaporated milk. Try to achieve a dense sauce, try it and correct it with salt and pepper to taste.

• Now the creative part: Serving. To serve the Papa a la Huancaínafirst you must place the lettuce leaves on the plate, over them place the slices of potatoes. Cover the potatoes with the prepared sauce and decorate it with the black olives, the egg slices and parsley springs.

This preparation can take almost 1 hour and it is a great alternative for a quick and nutritive meal. Since it is really colourful and healthy, it is a great option to serve to children for lunch or dinner. You can try many variations of this dish or use the sauce for other preparations, since it’s really versatile.

Different ways to cook the potatoes for Papa a la Huancaína.

When cooking the potatoes for Papa a la Huancaína, you have a few options to make your taste buds dance joyfully. Let's dive into these cooking methods and discover the unique flavors they bring to the dish.

Boiling: Ah, the classic method! It is the go-to technique for most home cooks. Start by carefully peeling the potatoes and cutting them into evenly sized-pieces.

Please place them in a pot of boiling water, generously seasoned with salt, and let them cook until it gets tender enough to be pierced with a fork. Be sure not to overcook them, as you want to retain that satisfying bite.

Steaming: Steaming is a beautiful way to preserve potatoes' natural flavors and nutrients. Peel and cut them into pieces, then gently place them in a steamer basket above a pot of simmering water.

Cover the pot and let the steam work its magic. After a while, the potatoes will be perfectly cooked, tender, and ready to soak up the delicious Huancaína sauce.

Roasting: Roasting potatoes is a fantastic option for those craving a slightly different texture and a touch of caramelisation. Preheat your oven to a very toasty 400°F (200°C).

After peeling and cutting the potatoes into chunks, drizzle them with olive oil, sprinkle them with salt and pepper, and spread them on a baking sheet. Let them roast for around 30-40 minutes until they turn golden brown and develop a mouthwatering crispy exterior.

Discussing the serving suggestions and traditional accompaniments.

Now that you have your tantalisingly cooked potatoes and that irresistible Huancaína sauce, it's time to bring them together harmoniously and create a culinary masterpiece. 

Here are some traditional serving suggestions and accompaniments that will elevate your Papa a la Huancaína experience:

Boiled Eggs: Picture this—a platter adorned with perfectly boiled eggs, sliced and placed alongside the tender potatoes. The creamy yolk blending with the silky Huancaína sauce creates a heavenly combination that will make your taste buds sing.

Lettuce or Salad: Want to add a fresh and crisp element to your dish? Serve it on a bed of vibrant lettuce leaves or a refreshing salad. The contrasting textures and flavours will provide a delightful balance to the rich and creamy sauce.

Olives: It wouldn't be a Peruvian affair without the presence of some plump, juicy black olives. Garnish your Papa a la Huancaína with these salty delights. The olives will add a tangy goodness with each bite that perfectly complements the dish's flavours.

Avocado: Embrace the creaminess of the Huancaína sauce by pairing it with slices or cubes of creamy avocado. The smooth texture and mild, buttery taste of the avocado beautifully complement the dish's bold flavours.

Check out: CAMPOMAR FILETE DE ATÚN IN VEGETABLE OIL