Papa a la Huancaína — 25-Minute Shortcut
Boiled potatoes cloaked in a vibrant yellow ají amarillo sauce made with cashews and evaporated milk. Topped with hard-boiled eggs and olives — the Peruvian comfort classic, streamlined for a weeknight.
- Total time
- 25 min
- Servings
- 4
- Calories
- 485
- Protein
- 16g
Ingredients
- 3 tbsp ají amarillo paste
- ¾ cup roasted cashews, unsalted
- 1 cup evaporated milk
- ½ cup queso fresco or feta, crumbled
- 2 lb yellow potatoes, medium
- 4 whole eggs
- ½ cup green olives, pitted
- 3 tbsp fresh cilantro, chopped
Instructions
- 1
Boil potatoes in salted water until fork-tender, about 15 minutes. In the last 4 minutes, add eggs.
- 2
While they cook, blend ají amarillo paste, cashews, evaporated milk, and 1/2 tsp salt until smooth and pourable.
- 3
Drain potatoes and eggs. Peel eggs under cool water, then halve them.
- 4
Arrange warm potatoes on a platter. Pour sauce over the top until potatoes are mostly covered.
- 5
Scatter egg halves, olives, crumbled queso, and cilantro over the sauce.
- 6
Serve warm. Sauce should be glossy and cling to each potato.
Tools you’ll need
- large pot with lid
- blender or food processor
- colander
- cutting board
- serving platter
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