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Papa a la Huancaína (Huancayo-Style Potatoes)
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Indulge in a Peruvian classic - tender potatoes, eggs, and olives smothered in a rich, cheesy sauce from Huancayo.
Ingredients:
  • 12 Yukon Gold potatoes
  • 1 tablespoon olive oil, or to taste
  • 1 onion, sliced
  • 6 chile peppers, halved lengthwise and seeded
  • 1 pound cream cheese, softened
  • 1 pound queso fresco (Mexican fresh cheese), crumbled
  • 0.25 cup vegetable oil
  • 2 teaspoons salt
  • 1 clove garlic
  • 0.5 teaspoon ground black pepper
  • 0.33333334326744 cup evaporated milk
  • 8 leaves lettuce
  • 4 large hard-boiled eggs, halved lengthwise
  • 8 black olives, pitted and halved
Instructions:
  • In a large pot, simmer potatoes in salted water until tender, about 20 minutes. Drain and let cool slightly before using.
  • Heat olive oil in a skillet over medium heat until shimmering. Sauté onion until tender and translucent, about 10 minutes. Remove from heat.
  • 1. Boil a small saucepan of water. 2. Boil chile peppers until soft, for about 5 minutes. 3. Rinse chiles with cold water until they are cool to the touch, then peel and discard skins.
  • Combine onion, chile peppers, cream cheese, queso fresco, vegetable oil, salt, garlic, and black pepper in a blender; blend until smooth. Gradually add evaporated milk with the blender running until sauce is creamy.
  • Place 1 lettuce leaf on each of 8 plates. Divide 2 halved potatoes among the lettuce leaves. Drizzle sauce over the potatoes. Finish by topping each serving with an egg half and 2 olive halves.

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