Creamy Huancaína Potatoes
Tender boiled potatoes topped with a silky, spiced aji amarillo cheese sauce — Peru's iconic comfort dish, ready in 20 minutes. Protein-rich and utterly craveable.
- Total time
- 20 min
- Servings
- 4
- Calories
- 380
- Protein
- 14g
comfortsatisfyingperuvianvegetariancheeseeggscreamytender
Ingredients
- 2 lbs waxy potatoes (yellow or fingerling)
- 3 tbsp aji amarillo paste
- ¾ cup queso fresco or feta cheese, crumbled
- ¾ cup evaporated milk
- ¼ cup saltine crackers or bread, torn into pieces
- 2 whole hard-boiled eggs, halved
- ¼ cup black olives
Instructions
- 1
Boil potatoes in salted water until fork-tender, about 15 minutes. Drain and keep warm.
- 2
While potatoes cook, blend aji amarillo paste, cheese, evaporated milk, and crackers until smooth and creamy.
- 3
Heat the sauce gently in a small pot over low heat, stirring constantly, until warm and pourable, 2-3 minutes.
- 4
Arrange warm potatoes on a platter. Pour sauce generously over the top.
- 5
Garnish with hard-boiled eggs and black olives. Serve warm.
Tools you’ll need
- large pot
- blender
- small pot
- serving platter
- wooden spoon
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