Prepare to embark on a culinary journey that will transport your taste buds straight to the heart of Bolivia! Papas a la Huancaina is not just a side dish; it's a creamy, spicy revelation that transforms humble potatoes into a gourmet experience. With its vibrant aji amarillo sauce and rich, velvety texture, this recipe is about to become your new obsession in the kitchen. Get ready to impress your friends and family with a dish that looks sophisticated but is surprisingly simple to prepare!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Bolivian
Serves: 4 servings
Ingredients
- 4 medium potatoes
- 1 cup queso fresco
- 1/2 cup evaporated milk
- 2 tablespoons aji amarillo paste
- 2 tablespoons olive oil
- Salt to taste
- Black olives for garnish
- Hard-boiled eggs for garnish
Instructions
- Wash potatoes thoroughly and place them unpeeled in a large pot of cold water. Bring to a boil and cook for 15-20 minutes until potatoes are tender when pierced with a fork.
- While potatoes are cooking, prepare the Huancaina sauce. In a blender, combine queso fresco, evaporated milk, aji amarillo paste, olive oil, and a pinch of salt. Blend until smooth and creamy, adjusting consistency with additional milk if needed.
- Once potatoes are cooked, drain and let them cool slightly. Carefully peel the potatoes while they are still warm, which makes skin removal easier.
- Cut the potatoes into thick rounds or wedges, approximately 1/2 inch thick.
- Arrange potato slices on a serving platter, slightly overlapping.
- Pour the prepared Huancaina sauce generously over the potatoes, ensuring they are well-coated.
- Garnish the dish with sliced hard-boiled eggs and black olives for traditional presentation.
- Serve immediately at room temperature, allowing the sauce to slightly cool and set on the potatoes.
Tips
- Choose the right potatoes: Use waxy potatoes like Yukon Gold that hold their shape well and have a buttery texture.
- Aji Amarillo Paste Matters: This is the secret weapon of authentic Peruvian flavor. If you can't find it in local stores, look in Latin American grocery stores or online.
- Sauce Consistency is Key: Blend the Huancaina sauce until smooth, and don't hesitate to adjust the milk quantity for your desired creaminess.
- Serve at the Right Temperature: This dish is best enjoyed at room temperature, allowing the flavors to meld and the sauce to slightly set.
- Garnish Generously: The hard-boiled eggs and black olives aren't just decoration - they add crucial texture and traditional authenticity to the dish.
- Make Ahead Tip: The Huancaina sauce can be prepared a day in advance and refrigerated, making your final preparation even easier.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 15g
Fat: 16g
Saturated Fat: 7g
Cholesterol: 95mg
