Recipe courtesy of Franco Noriega
Papas Huancaina
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- Level: Easy
- Total: 40 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 582
- Total Fat
- 33 g
- Saturated Fat
- 12 g
- Carbohydrates
- 51 g
- Dietary Fiber
- 5 g
- Sugar
- 9 g
- Protein
- 21 g
- Cholesterol
- 102 mg
- Sodium
- 895 mg
Creamy and tender baby potatoes get smothered in a rich cheesy sauce with a fruity mild kick from aji amarillo, the yellow chile pepper native to Peru. Topping it with a jammy egg and a sprinkle of fresh dill makes this a comforting side dish to any meal.
- Level: Easy
- Total: 40 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 582
- Total Fat
- 33 g
- Saturated Fat
- 12 g
- Carbohydrates
- 51 g
- Dietary Fiber
- 5 g
- Sugar
- 9 g
- Protein
- 21 g
- Cholesterol
- 102 mg
- Sodium
- 895 mg
Ingredients
Huancaina Sauce:
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Directions
- Add the potatoes to a large pot, cover with cold water and add salt. Cover and bring to a boil, then reduce to a simmer. Simmer until tender, about 10 minutes.
- Bring a small pot of water to a boil. Add the egg, then cover and cook for 8 1/2 minutes. Remove the egg and rinse under cool water. Peel and cut in half.
- Add the potatoes to a stone dish, then smother in the Huancaina Sauce and top with the egg halves. Garnish with the dill.
Huancaina Sauce:
- Heat 2 tablespoons of the oil in a medium skillet; add the onion and garlic and sauté until the onion has softened, 3 to 5 minutes. Stir in the aji amarillo paste and remove from the heat.
- Place the onion-chile mixture in a food processor or blender with the cheese, evaporated milk, crackers, some salt and the remaining 2 tablespoons olive oil and blend until smooth. The sauce should be fairly thick, but if it’s not thick enough, add another saltine or two; if the sauce is too thick, thin with a little bit of evaporated milk. Season with salt and pepper to taste.
