Papa a la Huancaína

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Boil the potatoes whole in salted water for 20 minutes, until tender.

   Mark done Start 20 min timer

2. Drain, cool completely, then peel and cut into thick slices.

   Mark done

3. Fry the onion and garlic in 1 tbsp of the oil for 5 minutes, then cool.

   Mark done Start 5 min timer

4. Blend the ají amarillo paste with the remaining oil until it emulsifies.

   Mark done

5. Add the fried onion and garlic, the cheese, crackers, evaporated milk and salt.

   Mark done

6. Blend until completely smooth and the thickness of double cream.

   Mark done

7. Chill the sauce 20 minutes.

   Mark done

8. Lay a lettuce leaf on each plate and arrange the potato slices over.

   Mark done

9. Pour the cold sauce generously over the potatoes.

   Mark done

10. Garnish with quartered egg and olives and serve cold.

    Mark done

Chef’s Tips

• Cream crackers, and no substitute.
• Emulsify the chilli paste with the oil before anything else.
• Everything cold, sauce included.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Ceviche
• A pisco sour
• Anticuchos

Storage & Reheating

The sauce keeps 3 days refrigerated and thickens; loosen with milk.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.