Papa a la Huancaina
A Peruvian starter of cold sliced yellow potatoes under a smooth, gently hot sauce of aji amarillo, fresh cheese and evaporated milk thickened with soda crackers, served with egg and olives.
- 1
Cover the potatoes with cold water in a saucepan, add the 1 tablespoon salt, and bring to a boil. Simmer 20 to 25 minutes, until a knife slides in easily. Drain and let cool.
- 2
Meanwhile, cover the eggs with cold water in a second pan, bring to a boil, then cover and pull off the heat for 10 minutes. Cool in ice water, peel, and quarter.
- 3
Warm the oil in a small skillet over medium heat and cook the onion and garlic until softened, about 5 minutes. Stir in the aji amarillo paste and cook 2 minutes more, until it darkens slightly.
- 4
Blend the aji mixture with the queso fresco, soda crackers, evaporated milk, and 1/2 teaspoon salt until completely smooth and pourable, adding a splash more milk if the blender stalls.
- 5
Peel the cooled potatoes and slice 1/2 inch thick. Refrigerate the potatoes and the sauce separately for 30 minutes, until both are cold.
- 6
Lay the lettuce leaves on plates, arrange the potato slices over them, and spoon the cold sauce on to coat. Top with the egg quarters and olives.
Ingredients
- 2 pounds yellow potatoes, scrubbed
- 1 tablespoon salt, for the cooking water
- 3 large eggs
- 3 tablespoons vegetable oil
- 1/2 red onion, roughly chopped
- 2 cloves garlic, chopped
- 1/4 cup aji amarillo paste
- 8 ounces queso fresco, crumbled
- 6 soda crackers
- 1/2 cup evaporated milk
- 1/2 teaspoon salt
- 6 lettuce leaves, for serving
- 8 black olives, for serving
Instructions
- 1
Cover the potatoes with cold water in a saucepan, add the 1 tablespoon salt, and bring to a boil. Simmer 20 to 25 minutes, until a knife slides in easily. Drain and let cool.
- 2
Meanwhile, cover the eggs with cold water in a second pan, bring to a boil, then cover and pull off the heat for 10 minutes. Cool in ice water, peel, and quarter.
- 3
Warm the oil in a small skillet over medium heat and cook the onion and garlic until softened, about 5 minutes. Stir in the aji amarillo paste and cook 2 minutes more, until it darkens slightly.
- 4
Blend the aji mixture with the queso fresco, soda crackers, evaporated milk, and 1/2 teaspoon salt until completely smooth and pourable, adding a splash more milk if the blender stalls.
- 5
Peel the cooled potatoes and slice 1/2 inch thick. Refrigerate the potatoes and the sauce separately for 30 minutes, until both are cold.
- 6
Lay the lettuce leaves on plates, arrange the potato slices over them, and spoon the cold sauce on to coat. Top with the egg quarters and olives.