📝 About This Recipe
Hailing from the high-altitude city of Huancayo, this iconic Peruvian appetizer is a masterpiece of texture and vibrant color. It features tender, boiled potatoes draped in a velvety, golden sauce crafted from spicy Aji Amarillo peppers and salty queso fresco. It is a refreshing yet comforting starter that perfectly balances the heat of the Andes with a cooling, creamy finish.
🥗 Ingredients
The Potatoes
- 6 medium Yellow or Yukon Gold potatoes (scrubbed clean)
- 1 tablespoon Salt (for the boiling water)
The Huancaína Sauce
- 1/2 cup Aji Amarillo paste (or 4-5 fresh peppers, deseeded and deveined)
- 8 ounces Queso Fresco (crumbled)
- 1 cup Evaporated milk (unsweetened)
- 6-8 pieces Saltine crackers (used as a thickener)
- 2 tablespoons Vegetable oil (neutral flavor)
- 2 cloves Garlic (minced)
- 1/4 cup Small yellow onion (finely chopped)
- to taste Salt and Pepper
The Classic Garnish
- 3 pieces Hard-boiled eggs (halved or quartered)
- 6-8 pieces Black Botija olives (or Kalamata as a substitute)
- 1 head Butter lettuce leaves (washed and dried)
- 1 sprig Fresh parsley (for garnish)
👨🍳 Instructions
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1
Place the potatoes in a large pot and cover with cold water by at least an inch. Add a tablespoon of salt.
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2
Bring to a boil, then reduce heat to medium-low. Simmer for 20-25 minutes until fork-tender but not falling apart.
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3
While potatoes cook, heat the vegetable oil in a small skillet over medium heat. Sauté the chopped onion and garlic until translucent and fragrant, about 3-4 minutes.
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4
If using fresh Aji Amarillo peppers instead of paste, sauté them with the onions until softened. Remove from heat and let cool slightly.
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5
In a high-speed blender, combine the sautéed onion/garlic mixture, Aji Amarillo paste, and evaporated milk.
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6
Add the crumbled queso fresco to the blender. Pulse several times to begin breaking down the cheese.
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7
Add 4 saltine crackers to the mixture and blend on high until the sauce is completely smooth and velvety.
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8
Check the consistency; if the sauce is too thin, add more crackers one by one. If too thick, add a splash more evaporated milk. It should coat the back of a spoon thickly.
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9
Taste the sauce and season with salt and pepper. Note: Queso fresco is salty, so you may not need much additional salt.
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10
Drain the cooked potatoes and let them cool until they can be handled. Peel the skins off while still warm and slice into 1/2-inch thick rounds.
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11
To assemble, lay a bed of lettuce leaves on a large platter or individual plates.
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12
Arrange the potato slices over the lettuce, slightly overlapping them.
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13
Generously pour the Huancaína sauce over the potatoes until they are mostly covered.
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14
Garnish with the hard-boiled egg pieces and black olives. Sprinkle with a little chopped parsley if desired.
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15
Serve at room temperature or slightly chilled for the most authentic experience.
💡 Chef's Tips
For the smoothest sauce, ensure your queso fresco is at room temperature before blending. If you cannot find Aji Amarillo paste, you can substitute with habaneros for heat plus yellow bell pepper for color, but the flavor profile will change. Always peel the potatoes while they are warm; the steam helps the skin slip right off for a cleaner look. Make the sauce a few hours in advance to let the flavors meld, but store it in the fridge and give it a quick stir before serving.
🍽️ Serving Suggestions
Pair with a cold glass of Chicha Morada (Peruvian purple corn drink) to balance the spice. Serve as a traditional first course before 'Arroz con Pollo' (Chicken and Rice). Use leftover sauce as a dip for fried yuca or even as a unique pasta sauce. Accompany with a crisp Sauvignon Blanc if serving at a dinner party.