Papas a la Huancaina, Potatoes with Cheese and Hot Pepper Sauce, is a widely popular dish in Peru. It is prepared with some of the most traditional Peruvian food.
In a bowl, mix the lemon juice, cayenne pepper, salt and pepper to taste. Add an onion, sliced thinly into rings, and set aside at room temperature.
Boil the whole potatoes in their skins until tender. Drain, peel, and keep warm. In a blender or food processor combine the cheese, hot peppers, palillo or tumeric, and the cream. Blend till smooth. Heat the olive oil in a skillet, pour in the cheese mixture, reduce the heat to low, and cook, stirring constantly with a wooden spoon, until the sauce is smooth and creamy.
Garnish a platter with the lettuce leaves. Arrange the potatoes on the platter and pour the sauce over them. Arrange the eggs and black olives around and in between the potatoes. Lay the onion rings and arrange them over the potatoes.
- 1/4 cup lemon juice
- 1/8 teaspoon of cayenne
- Salt, freshly ground pepper
- 1 medium onion, thinly sliced
- 8 medium potatoes
- 3 cups, coarsely chopped Spanish fresh cheese or queso blanco or queso fresco
- One or more fresh hot yellow peppers ( Aji Amarillo )
- 1 teaspoon palillo or 1/2 teaspoon turmeric
- 1 1/2 cups heavy cream
- 2/3 cup of olive oil
- Lettuce leaves
- 4 hard-boiled eggs, halved
- 8 black olives ( aceitunas botijas )
This recipe will serve eight as a opening course, or four servings as a light lunch. Enjoy!
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