A colorful and savory Peruvian meal that highlights the rich culinary legacy of the Andes is Huancaína Gold Potatoes. This is a delicious meal that has soft, boiled potatoes covered in a spicy, creamy cheese sauce made with queso fresco, evaporated milk, and ají amarillo peppers. The dish is presented on a bed of fresh lettuce leaves and topped with pieces of hard-boiled eggs and black olives. Huancaína Gold Potatoes are the ideal snack or side dish, providing a vibrant taste and blast of color that will take your taste buds to the heart of Peru. Savor this golden Andean delicacy to experience the spirit of authentic Peruvian food.
Huancaína Gold Potatoes
Rated 5.0 stars by 1 users
Category
Peruvian
Servings
6
Prep Time
20 minutes
Cook Time
40 minutes
Calories
450
Author:
Angie M.
A colorful and savory Peruvian meal that highlights the rich culinary legacy of the Andes is Huancaína Gold Potatoes. This is a delicious meal that has soft, boiled potatoes covered in a spicy, creamy cheese sauce made with queso fresco, evaporated milk, and ají amarillo peppers. The dish is presented on a bed of fresh lettuce leaves and topped with pieces of hard-boiled eggs and black olives. Huancaína Gold Potatoes are the ideal snack or side dish, providing a vibrant taste and blast of color that will take your taste buds to the heart of Peru. Savor this golden Andean delicacy to experience the spirit of authentic Peruvian food.
Ingredients
-
2 tablespoons vegetable oil
1 small onion, chopped
-
2 cloves garlic, minced
-
3-4 ají amarillo peppers (yellow Peruvian peppers), seeded and chopped (or 2 tablespoons of ají amarillo paste)
-
8 ounces of feta cheese
-
1 cup evaporated milk
-
Salt and pepper to taste
4 soda crackers
-
1 tablespoon lime juice (optional)
6-8 medium yellow potatoes, boiled and peeled
2 hard-boiled eggs, sliced
Lettuce leaves
-
Black olives
For Serving
Directions
Prepare the Sauce
Heat the vegetable oil in a skillet over medium heat. Add the chopped onion and garlic, and sauté until the onion is soft and translucent.
Add the chopped ají amarillo peppers (or ají amarillo paste) and continue to sauté for another 2-3 minutes.
Blend the Sauce
Transfer the sautéed mixture to a blender. Add the queso fresco (or feta cheese), evaporated milk, soda crackers (or bread), and lime juice (if using).
Blend until you get a smooth and creamy sauce. If the sauce is too thick, you can add a little more evaporated milk to reach the desired consistency.
Season with salt and pepper to taste.
Assemble the Dish
Arrange lettuce leaves on a serving platter.
Slice the boiled potatoes and place them on top of the lettuce leaves.
Pour the Huancaína sauce generously over the potatoes.
Garnish and Serve
Garnish with slices of hard-boiled eggs and black olives.