Boiled yellow potatoes covered in a creamy, vibrant yellow, slightly spicy cheese sauce made with queso fresco and ají amarillo peppers.

Papa a la Huancaína (Potatoes in Spicy Cheese Sauce)

Recipe & Instructions (US Units)

Ingredients:

• 1.5 lbs yellow potatoes (like Yukon Gold), boiled until tender, cooled, and sliced 1/2-inch thick
• For the Huancaína Sauce:
  • 1 tablespoon vegetable oil
  • 1 small yellow onion, roughly chopped
  • 1-2 cloves garlic, roughly chopped
  • 2-3 fresh ají amarillo peppers, stemmed, seeded, and roughly chopped (or 1/4 cup ají amarillo paste)
  • 3/4 cup queso fresco (or substitute feta, farmer's cheese)
  • 1/2 cup evaporated milk (plus more if needed)
  • 4 saltine crackers
  • Salt to taste
• For Serving:
  • Lettuce leaves
  • Hard-boiled eggs, halved or quartered
  • Black olives (Botija preferred)

Instructions:

1. Prepare Sauce Base: Heat oil in a small skillet over medium heat. Add chopped onion, garlic, and fresh ají amarillo (if using; if using paste, add in step 3). Cook until softened and fragrant, about 5-7 minutes. Let cool slightly.
2. Blend Sauce: Place the cooked onion/garlic/ají mixture in a blender.
3. Add the queso fresco, evaporated milk, saltine crackers, and ají amarillo paste (if using instead of fresh). Add a pinch of salt.
4. Blend until completely smooth and creamy. If the sauce is too thick, add more evaporated milk, 1 tablespoon at a time, until it reaches a thick but pourable consistency, similar to heavy cream.
5. Taste and adjust salt if necessary. The queso fresco/feta can be salty, so taste before adding much salt.
6. Assemble: Arrange lettuce leaves on a serving platter or individual plates.
7. Place the sliced boiled potatoes over the lettuce.
8. Generously pour the Huancaína sauce over the potatoes.
9. Garnish with hard-boiled egg halves/quarters and black olives.
10. Serve chilled or at room temperature as an appetizer or side dish.

What makes it special?

Papa a la Huancaína is a classic Peruvian appetizer originating from the Huancayo region. It consists of cold boiled potatoes smothered in a vibrant, creamy, and spicy cheese sauce. The sauce's unique flavor comes from fresh ají amarillo peppers blended with queso fresco (a mild white cheese) and evaporated milk, thickened slightly with saltine crackers. It's surprisingly rich yet refreshing, showcasing the beloved Peruvian potato and ají amarillo.