Papa a la Huancaína
Creamy yellow-pepper sauce blankets tender potatoes in this iconic Peruvian comfort dish. Rich, savory, and finished with hard-boiled eggs and olives for a traditional presentation.
- Total time
- 35 min
- Servings
- 4
- Calories
- 385
- Protein
- 14g
Ingredients
- 3 whole yellow peppers (ají amarillo)
- 1 can (12 oz) evaporated milk
- ½ cup, crumbled queso fresco (or feta cheese)
- 2 whole garlic cloves
- 2 lbs waxy potatoes (yellow or red)
- 4 whole large eggs
- ¼ cup Kalamata olives
Instructions
- 1
Remove the stem and all seeds from each yellow pepper by cutting around the stem end with a paring knife, then scooping out the white membranes and black seeds with a spoon.
- 2
Tear the cleaned peppers into roughly 2-inch pieces and place them in a blender with the evaporated milk, crumbled cheese, and garlic cloves.
- 3
Blend on high speed for 60 seconds until completely smooth and the color is a uniform pale yellow with no flecks of pepper skin visible.
- 4
Pour the sauce into a small saucepan and set it over low heat, stirring once every 30 seconds for 3 minutes until it is warm and steaming but not bubbling.
- 5
Fill a large pot with water until it reaches 2 inches below the rim, then bring to a rolling boil over high heat, about 10 minutes.
- 6
Scrub the potatoes under cold running water to remove dirt, then add them whole to the boiling water along with the 4 eggs in their shells.
- 7
Maintain a gentle boil and cook for 18–20 minutes until the potatoes are fork-tender (a fork easily pierces the thickest part) and the eggs are hard-boiled.
- 8
Drain the pot in a colander, then run cold water over the potatoes and eggs for 30 seconds to cool them slightly.
- 9
Peel each egg under cool running water, starting at the wider end and rotating as you peel away the shell and the thin inner membrane.
- 10
Slice each peeled potato lengthwise in half to create two long, flat-sided pieces, then arrange them cut-side up on a serving platter or individual plates.
- 11
Pour the warm yellow-pepper sauce over the potatoes in a thin, even layer until they are mostly covered.
- 12
Place one hard-boiled egg half cut-side down on top of each potato piece, then scatter the olives over the entire plate.
Tools you’ll need
- paring knife
- cutting board
- spoon
- blender
- small saucepan
- wooden spoon
- large pot
- colander
- serving platter or individual plates
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