Recipe courtesy of Franco Noriega
Papas Huancaina
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 582
- Total Fat
- 33
- Saturated Fat
- 12
- Carbohydrates
- 51
- Dietary Fiber
- 5
- Sugar
- 9
- Protein
- 21
- Cholesterol
- 102
- Sodium
- 895
- Total: 40 min
- Active: 20 min
Ingredients
20 baby new potatoes, mixed color
Kosher salt
1 large egg
Huancaina Sauce, recipe follows
Chopped fresh dill, for garnish
Huancaina Sauce:
4 tablespoons olive oil
1/2 cup chopped white onion
2 cloves garlic, chopped
1/2 cup jarred aji amarillo paste
2 cups crumbled white queso fresco or a mixture of shredded mozzarella and feta
3/4 cup evaporated milk, plus more as needed
4 saltine crackers, plus more as needed
Kosher salt and freshly ground black pepper
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.