Papas a la Huancaina Recipe

Name: Papas a la Huancaina
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound young new potatoes; Salt; 6 aji amarillo chilies; 1/2 yellow bell pepper, chopped; 1 medium onion, chopped; 1 tablespoon extra virgin olive oil; 1/2 teaspoon turmeric; 12 ounces shredded white cheese like havarti or Monterey Jack; 1 cup sour cream; 3 tablespoons grated pecorino cheese; 2 limes or, if available, Key limes, quartered

Servings: persons

1/2 pound young new potatoes
Salt
6 aji amarillo chilies
1/2 yellow bell pepper, chopped
1 medium onion, chopped
1 tablespoon extra virgin olive oil
1/2 teaspoon turmeric
12 ounces shredded white cheese like havarti or Monterey Jack
1 cup sour cream
3 tablespoons grated pecorino cheese
2 limes or, if available, Key limes, quartered

1
Cover potatoes with salted water in a pot.
2
Bring to boil.
3
Cook until just tender, about 10 minutes, depending on size.
4
Drain and keep potatoes covered in pot.
5
Meanwhile, cut off stems of each chili.
6
Slit open and remove and discard inner veins and seeds.
7
Finely chop chilies.
8
Lightly saute bell peppers, onions and chilies in pan with oil over medium heat until very soft.
9
Season with salt and turmeric.
10
If vegetables start to brown, add a bit of water or cover pan.
11
Cook until liquid has evaporated.
12
Place vegetables in food processor, add 1/4 cup water and puree.
13
Return to pan and cook over medium heat until liquid begins to evaporate and puree becomes a thick paste.
14
Remove from heat.
15
Stir in cheese and sour cream.
16
Cook, stirring, over low heat until cheese, sour cream and pepper puree melt together.
17
Taste for seasoning.
18
Place potatoes (sliced if large) on platter.
19
Spoon on sauce and serve with wedges of lime.

609

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 pound young new potatoes, Salt, 6 aji amarillo chilies, 1/2 yellow bell pepper, chopped, and more.

Yes, Papas a la Huancaina falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Papas a la Huancaina

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions