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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 4之前做过

Papa a la Huancaína

食材12

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

蔬菜奶蛋香料与酱料其他水果

做法

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.