Potatoes With Huancaína Sauce (Papa A La Huancaína)

Name: Potatoes With Huancaína Sauce (Papa A La Huancaína)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds Yukon gold or blue potatoes; 1 1/4 teaspoons salt, divided; 1 red bell pepper; 2 tablespoons olive oil, divided; 1/4 cup chopped onion; 2 garlic cloves, minced; 1/3 cup evaporated fat-free milk; 1/4 cup aji amarillo paste, or 3 peeled and seeded aji amarillo peppers; 6 ounces queso fresco or sheep's milk feta cheese; 4 cups shredded iceberg lettuce; 2 hard-cooked large eggs, each sliced into 6 wedges; 1/4 cup kalamata or black olives, pitted and halved lengthwise

Servings: persons

2 pounds Yukon gold or blue potatoes
1 1/4 teaspoons salt, divided
1 red bell pepper
2 tablespoons olive oil, divided
1/4 cup chopped onion
2 garlic cloves, minced
1/3 cup evaporated fat-free milk
1/4 cup aji amarillo paste, or 3 peeled and seeded aji amarillo peppers
6 ounces queso fresco or sheep's milk feta cheese
4 cups shredded iceberg lettuce
2 hard-cooked large eggs, each sliced into 6 wedges
1/4 cup kalamata or black olives, pitted and halved lengthwise

1
Place unpeeled potatoes and 1 teaspoon salt in a large saucepan; cover with water. Bring to boil over high heat. Cover, reduce heat to medium-low, and cook 25 minutes or until potatoes are tender. Drain and cool slightly. Peel potatoes, and cut lengthwise into 1/4-inch-thick slices.
2
Preheat broiler.
3
Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 6 to 8 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand 5 minutes. Peel and coarsely chop to measure 1/3 cup.
4
Heat a small nonstick skillet over medium heat. Add 1 teaspoon oil to pan; swirl to coat. Add onion; saute 5 minutes or until lightly browned. Add garlic; saute 1 minute.
5
Place onion mixture, 1/3 cup roasted red bell pepper, milk, aji amarillo paste, cheese, remaining 5 teaspoons oil, and remaining 1/4 teaspoon salt in a blender; process 3 minutes or until thick and smooth, scraping sides.
6
Arrange potato slices on each of 6 lettuce-lined plates. Spoon sauce over potatoes; arrange egg wedges and olives around potatoes on each plate.

594

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 2 pounds Yukon gold or blue potatoes, 1 1/4 teaspoons salt, divided, 1 red bell pepper, 2 tablespoons olive oil, divided, and more.

Yes, Potatoes With Huancaína Sauce (Papa A La Huancaína) 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!