Peruvian Potatoes with Spicy Cream Sauce (Papas a la Huancaina) Recipe

Name: Peruvian Potatoes with Spicy Cream Sauce (Papas a la Huancaina)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium Russett potatoes; 8 ounces feta cheese, crumbled (about 2 cups); 1/3 cup evaporated milk; 1/2 cup vegetable oil; 1 tablespoon seeded and finely chopped jarred aji amarillo peppers or fresh habanero; 1 garlic clove, finely minced; 1/2 lime, juiced; Salt; 4 large lettuce leaves (such as Bibb or romaine); 3 hard-boiled eggs, peeled and sliced; 10 black olives pitted and sliced (Kalamata or Botija Peruvian olives); 2 tablespoons freshly chopped flat-leaf parsley

Servings: persons

4 medium Russett potatoes
8 ounces feta cheese, crumbled (about 2 cups)
1/3 cup evaporated milk
1/2 cup vegetable oil
1 tablespoon seeded and finely chopped jarred aji amarillo peppers or fresh habanero
1 garlic clove, finely minced
1/2 lime, juiced
Salt
4 large lettuce leaves (such as Bibb or romaine)
3 hard-boiled eggs, peeled and sliced
10 black olives pitted and sliced (Kalamata or Botija Peruvian olives)
2 tablespoons freshly chopped flat-leaf parsley

1
Place the potatoes in a large pot and cover with water.
2
Bring to a boil over medium-high heat.
3
Cook for 30 minutes or until a paring knife slides into the potatoes without any resistance.
4
Drain the potatoes and let them cool slightly.
5
Slice the potatoes into 1/2-inch rounds and set aside.
6
Combine the cheese, evaporated milk, oil, chile, garlic, and the lime juice in a blender and puree until smooth.
7
The sauce should be creamy and pourable.
8
If the sauce is too thick, add water, 1 tablespoon at a time, until the sauce is thinned out.
9
Arrange the lettuce leaves on a platter and top with the sliced potatoes.
10
Pour the sauce over the potatoes.
11
Garnish with slices of hard boiled egg and olives.
12
Garnish with chopped parsley.
13
Serve chilled or at room temperature.
14
Note: A great substitute in this recipe, for feta cheese is cream cheese.

734

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 4 medium Russett potatoes, 8 ounces feta cheese, crumbled (about 2 cups), 1/3 cup evaporated milk, 1/2 cup vegetable oil, and more.

Yes, Peruvian Potatoes with Spicy Cream Sauce (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.

Peruvian Potatoes with Spicy Cream Sauce (Papas a la Huancaina)

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