Huancaína Potatoes
Boiled potatoes smothered in a creamy, spicy yellow sauce, topped with crispy potato chips, sprouts, and a sprinkle of red pepper flakes. A quick and satisfying Peruvian-inspired snack or light meal.
- Total time
- 20 min
- Servings
- 4
- Calories
- 280
- Protein
- 9g
Ingredients
- 1.5 lb yellow potatoes
- 4 oz queso fresco
- ½ cup evaporated milk
- 2 tbsp aji amarillo paste
- 4 crackers saltine crackers
- 2 tbsp vegetable oil
Instructions
- 1
Boil the 1.5 lb yellow potatoes in salted water until fork-tender, about 15 minutes. Drain and let cool slightly, then slice into thick rounds.
- 2
In a blender, combine the 4 oz queso fresco, 0.5 cup evaporated milk, 2 tbsp aji amarillo paste, 4 saltine crackers, and 1 tbsp of the vegetable oil. Blend until smooth and creamy, about 1 minute.
- 3
Heat the remaining 1 tbsp vegetable oil in a small skillet over medium. Add the sauce and cook, stirring, until slightly thickened and heated through, about 3 minutes. Season with salt to taste.
- 4
Arrange the potato slices on a plate and pour the warm sauce over them. Top with crispy potato chips, fresh sprouts, and a sprinkle of red pepper flakes and chopped herbs if you have them.
- 5
Serve immediately while warm.
Tools you’ll need
- Large pot
- Blender
- Small skillet
- Knife
- Cutting board
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