Papas a la Huancaina recipe

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Ingredients

8 Yukon Gold potatoes
1 teaspoon olive oil
4 yellow chile peppers
2 garlic cloves
14 ounces queso blanco (fresh white cheese)
½ cup vegetable oil
2 tablespoons heavy whipping cream, or more as needed
4 leaves lettuce, or more to taste
2 hard-boiled eggs, halved
6 large black olives, halved

Nutrition Info

407.6 calories
carbohydrate: 42.8 g
cholesterol: 74 mg
fat: 21.6 g
fiber: 5.2 g
protein: 12.4 g
saturatedFat: 6.1 g
servingSize: -
sodium: 124.9 mg
sugar: 3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of water to a boil. Add potatoes, cook until tender when pierced with a fork, 30 to 45 minutes. Drain and let cool, about 15 minutes.

  2. Heat olive oil in a small saucepan. Add yellow chile peppers and garlic cloves, cook and stir until lightly golden, about 2 minutes.

  3. Transfer chile peppers and garlic cloves to a blender. Add queso blanco and vegetable oil, blend until smooth. Thin with heavy cream until a creamy consistency is reached.

  4. Arrange lettuce leaves on a large platter. Cut potatoes in half and place on top. Pour sauce over potatoes. Garnish with hard-boiled eggs and black olives.

Recipe Yield

8 servings

Recipe Note

Potatoes in a spicy cheese sauce. A classic Peruvian recipe.

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