Papas a la Huancaina

A classic Peruvian appetizer featuring boiled potatoes topped with a creamy, spicy cheese sauce made from aji amarillo peppers, cheese, and milk. This dish balances mild heat with rich flavors and is traditionally served cold.

Steps

1. Boil the potatoes in salted water until tender (about 20 minutes). Peel and slice them once cooled. 2. In a blender, combine the aji amarillo, queso fresco, evaporated milk, garlic, salt, saltine crackers, and vegetable oil. Blend until smooth and creamy. Adjust thickness with more milk if necessary. 3. Arrange lettuce leaves on a plate and place the sliced potatoes over them. 4. Pour the Huancaina sauce generously over the potatoes. 5. Garnish with slices of boiled egg and black olives if desired. 6. Serve chilled or at room temperature.

2 medium yellow potatoes 50g fresh queso fresco (or feta cheese) 1 small yellow chili pepper (aji amarillo), seeded and chopped 1/4 cup evaporated milk 1 small garlic clove 4 saltine crackers 1 tablespoon vegetable oil Salt to taste Lettuce leaves (for serving) 1 boiled egg (optional, for garnish) Black olives (optional, for garnish)