Papa a la Huancaina (Huancayo-Style Potatoes)

Papa a la Huancaina is a traditional Peruvian dish named after the city of Huancayo, located in the central highlands of Peru.

This is vegetarian and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Medium

Papa a la Huancaina (Huancayo-Style Potatoes)

Cooking Method: Blending, Boiling Cuisine: Peruvian Courses: Appetizer, Dinner, Lunch, Side Dish Recipe Keys: Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 20 min Cook Time 20 min Rest Time 10 min Total Time 50 mins

Servings: 4 Calories: 1400

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 pound Yellow potatoes
• 2 teaspoon Aji amarillo paste
• 2 clove Garlic cloves
• 1 cup Saltine crackers
• 1 cup Evaporated milk
• 1 cup Queso fresco (fresh cheese)
• 2 tablespoon Vegetable oil
• 4 leaf Lettuce leaves
• 4 piece Hard-boiled eggs
• 8 piece Black olives

Instructions

1. Boil the potatoes until tender. Peel and slice them.
2. In a blender, combine aji amarillo paste, garlic cloves, saltine crackers, evaporated milk, and queso fresco. Blend until smooth.
3. Heat vegetable oil in a pan and sauté the blended mixture until it thickens.
4. Arrange the lettuce leaves on a plate and place the sliced potatoes on top.
5. Pour the Huancaina sauce over the potatoes.
6. Garnish with hard-boiled eggs and black olives.
7. Let it rest for 10 minutes before serving.
8. Serve and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 20g31%

Total Carbohydrate 35g12%

Sugars 5g

Protein 8g16%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.