Papas a la Huancaina is a beloved Peruvian classic that balances creamy richness with a gentle kick of heat. Boiled potatoes are bathed in a velvety sauce made from queso fresco, heavy cream, and yellow chili peppers, creating a luxurious texture that coats every bite. The dish is traditionally garnished with hard-boiled eggs, black olives, and crispy fried onions, offering a delightful contrast of flavors and textures. It serves beautifully as an appetizer or a substantial side dish, perfect for sharing with friends and family. This recipe captures the authentic spirit of Peruvian home cooking, delivering a comforting yet vibrant experience that is sure to become a favorite for special gatherings or cozy weeknight dinners.
Papas A La Huancaina (Potatoes W/Cheese & Chi
Description
Papas a la Huancaina is a beloved Peruvian classic that balances creamy richness with a gentle kick of heat. Boiled potatoes are bathed in a velvety sauce made from queso fresco, heavy cream, and yellow chili peppers, creating a luxurious texture that coats every bite. The dish is traditionally garnished with hard-boiled eggs, black olives, and crispy fried onions, offering a delightful contrast of flavors and textures. It serves beautifully as an appetizer or a substantial side dish, perfect for sharing with friends and family. This recipe captures the authentic spirit of Peruvian home cooking, delivering a comforting yet vibrant experience that is sure to become a favorite for special gatherings or cozy weeknight dinners.Ingredients
Directions
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Peel and slice one large onion into thin rings, separating the layers.
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In a large mixing bowl, combine 1/4 cup fresh lemon juice, 1 1/2 teaspoons dried Hontaka chili (or crumbled Pequin chilies), 1/2 teaspoon salt, and freshly ground black pepper.
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Add the onion rings to the bowl and toss gently to coat evenly with the marinade.
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Cover the bowl and let the onions marinate at room temperature for at least 15 minutes.
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Meanwhile, peel 8 medium boiling potatoes and place them in a large pot of lightly salted boiling water.
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Boil the potatoes until they are tender but still hold their shape, about 15-20 minutes.
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While the potatoes boil, prepare the sauce by combining 1 cup queso blanco (or mozzarella/munster), 2/3 cup heavy cream, 1 teaspoon turmeric, 2 teaspoons finely chopped fresh chili, 1/2 teaspoon salt, and black pepper in a blender.
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Blend the sauce ingredients on high speed for 30 seconds until smooth and creamy.
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Heat 1/3 cup olive oil in a heavy 10-inch skillet over moderate heat.
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Pour the blended cheese sauce into the skillet, reduce the heat to low, and stir constantly for 5 to 8 minutes until the sauce thickens slightly.
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Arrange the boiled potatoes on a heated serving platter.
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Pour the warm cheese sauce generously over the potatoes.
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Drain the marinated onion rings and scatter them over the potatoes.
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Garnish with 4 hard-boiled eggs (halved), 8 black olives, and Bibb or Boston lettuce leaves.
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Sprinkle with fresh chili strips if desired and serve immediately.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 3.3kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 4875.1mg204%
- Total Carbohydrate 1.1g1%
- Dietary Fiber 0.0g0%
- Sugars 0.3g
- Protein 0.1g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
* Hontaka chili: If unavailable, use dried Pequin chilies or a mild yellow chili powder for authentic flavor.
** Queso blanco: Substitute with fresh mozzarella, Monterey Jack, or Munster cheese if queso fresco is not available.
*** Fresh chili: Use red or green serrano or jalapeno peppers, seeded and finely chopped, to adjust heat level.
**** Eggs: Hard-boil eggs ahead of time, peel, and cut lengthwise into halves for garnish.
Storage: Best served fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of milk to restore creaminess.
