Papa a la Huancaina (Huancayo-Style Potatoes) recipe

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Ingredients

12 Yukon Gold potatoes
1 tablespoon olive oil, or to taste
1 onion, sliced
6 chile peppers, halved lengthwise and seeded
1 pound cream cheese, softened
1 pound queso fresco (Mexican fresh cheese), crumbled
¼ cup vegetable oil
1 clove garlic
2 teaspoons salt
½ teaspoon ground black pepper
⅓ cup evaporated milk
4 hard-boiled eggs, halved lengthwise
8 leaves lettuce
8 black olives, pitted and halved

Nutrition Info

586.1 calories
carbohydrate: 45.5 g
cholesterol: 189.9 mg
fat: 37.3 g
fiber: 4.2 g
protein: 19.9 g
saturatedFat: 18.2 g
servingSize: -
sodium: 927.1 mg
sugar: 4.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place potatoes into a large pot and cover with salted water, bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and set aside to cool slightly.

  2. Heat olive oil in a skillet over medium heat. Cook onion until tender, about 10 minutes.

  3. Bring a small saucepan of water to a boil. Boil chile peppers until soft, about 5 minutes. Run chiles under cold water to cool until cool enough to handle, remove and discard skins.

  4. Blend onion, chile peppers, cheese, vegetable oil, garlic, salt, and pepper in a blender until smooth. Stream evaporated milk into the blended mixture while continuing to blend until a creamy sauce is achieved.

  5. Arrange 1 lettuce leaf onto each of 8 plates. Halve potatoes and arrange 3 halves onto each lettuce leaf. Drizzle creamy sauce over the potatoes. Top each with an egg half and two black olive halves.

Recipe Yield

8 servings

Recipe Note

This means Huancainan-style potato and comes from Huancayo, Peru. It's an easy-to-make dish of sliced potatoes with a special sauce.

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