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Peruvian Papa a la Huancaína (Boiled Potatoes in Creamy Spiced Queso Fresco Sauce)
The beloved Andean appetizer from Huancayo: tender sliced boiled potatoes laid over crisp lettuce, blanketed in a vibrant golden, velvety sauce blended from fresh queso fresco cheese, evaporated milk, and sweet Peruvian yellow chilies.
Prep
15 min
Cook
20 min
Total
35 min
Ingredients
4servings
- Yellow boiling potatoes, cooked, peeled and thickly sliced700 g
- Evaporated milk150 ml
- Fresh lettuce leaves for serving100 g
- Hard-boiled eggs, halved2 piece
- Salt0.5 tsp
Preparation Steps
1
Boil potatoes in salted water for 20 minutes until tender. Cool, peel, and cut into 1.5 cm thick rounds.
20 min timer
2
In a blender, combine 200 g queso fresco or mild feta, evaporated milk, 2 saltine crackers, 2 tbsp oil, and turmeric.
3 min timer
3
Blend on high speed until sauce is completely smooth, thick, and velvety.
2 min timer
4
Arrange lettuce leaves on a platter, lay potato rounds on top, smother generously with yellow sauce, and garnish with egg halves and black olives.
1 min timer
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Provenance & Public Domain Audit
Source: Pan-American Gastronomic Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Latin American Culinary Archives)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
