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Name: Papa a la Huancaína
Total time: 30 min
Yield: Serves 4
Cuisine: Peru
Ingredients: 4 (≈800 g) potatoes (large); 200 g queso fresco (fresh cheese); 2 tbsp ají amarillo paste; 100 ml evaporated milk; 2 tbsp vegetable oil; 1 yellow onion (small); 1 garlic clove; to taste salt; to taste black pepper; 2 hard‑boiled eggs; 8 black olives; for serving lettuce leaves

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Peru30 minServes 4이전에 요리됨

Papa a la Huancaína

재료12

potatoes (large)4 (≈800 g)
queso fresco (fresh cheese)200 g
ají amarillo paste2 tbsp
evaporated milk100 ml
vegetable oil2 tbsp
yellow onion (small)1
garlic clove1
saltto taste
black pepperto taste
hard‑boiled eggs2
black olives8
lettuce leavesfor serving

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Boil the potatoes in salted water until fork‑tender, about 15‑20 minutes; drain, let cool slightly, peel, and slice into thick rounds.
In a blender combine the queso fresco, ají amarillo paste, evaporated milk, vegetable oil, onion, garlic, salt and pepper; blend until a smooth, creamy sauce forms.
Transfer the sauce to a small saucepan and gently heat over low heat, stirring, until it thickens slightly (do not boil).
Arrange lettuce leaves on a serving platter, place the potato slices on top, and generously pour the warm Huancaína sauce over the potatoes.
Garnish with sliced hard‑boiled eggs and black olives before serving.