Peruvian Potatoes with Spicy Cream Sauce (Papas a la Huancaina)
Total:
50 min
Active:
20 min
Yield:
4 servings
Level:
Easy
Total:
50 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Place the potatoes in a large pot and cover with water. Bring to a boil over medium-high heat. Cook for 30 minutes or until a paring knife slides into the potatoes without any resistance. Drain the potatoes and let them cool slightly. Slice the potatoes into 1/2-inch rounds and set aside.

Combine the cheese, evaporated milk, oil, chile, garlic, and the lime juice in a blender and puree until smooth. The sauce should be creamy and pourable. If the sauce is too thick, add water, 1 tablespoon at a time, until the sauce is thinned out.

Arrange the lettuce leaves on a platter and top with the sliced potatoes. Pour the sauce over the potatoes. Garnish with slices of hard boiled egg and olives. Garnish with chopped parsley. Serve chilled or at room temperature.

Cook's Note

A great substitute in this recipe, for feta cheese is cream cheese.

IDEAS YOU'LL LOVE

Dill Fingerling Potatoes

Recipe courtesy of Ina Garten

Crash Hot Potatoes

Recipe courtesy of Ree Drummond

Lemon And Herb Roasted Chicken With Baby Potatoes

Recipe courtesy of Tyler Florence

Roasted Peruvian Potatoes

Recipe courtesy of Aarón Sánchez

Baked Quinoa Casserole with Peruvian Potatoes and Cheese

Recipe courtesy of Curtis Aikens

Peruvian Cream

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Peruvian Ceviche

Recipe courtesy of Mama Roomba

Peruvian Fish Ceviche

Recipe courtesy of Santos Loo

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking