Huancaína Potatoes

Learn how to make this delicious typical Peruvian appetizer, popular in Lima and the rest of Latin America.

  • Servings 1-2
  • 30 mins.
  • Easy

Recipe

Ingredients

  • 1 Ají Amarillo Pepper, halved with no seeds nor veins
  • 1/2 cup Queso Fresco, cubed
  • 1/2 Red Onion
  • 2 hard-boiled Eggs
  • 1/2 tsp. Turmeric
  • Juice of 3 Limes
  • Salt and Pepper
  • Olive Oil
  • 1/2 cup Evaporated Milk
  • 2-3 Large Cooked Potatoes, cut in ¾ inch slices
  • Grated hard-boiled Eggs, for decorating
  • Black Olives, for decorating

Directions

  1. In a blending machine, put the lime juice, the peppers, the egg yolks, cheese, onion and turmeric. Blend until even. Add milk until the sauce is creamy. Season with salt and pepper and set aside.
  2. In each dish, place potato slices and cover with the sauce and sprinkle grated egg, chopped olives and parsley.

Pro Tips

It is said that Huancayo women, from a city in the Central Sierra of Peru, would take them in their wicker baskets for the workers, as a midday snack, and from then on it spread across the country.

icon

Chickpea Salsa

This easy salsa is a healthy way to snack without putting any pounds, a recipe from our guest Chef Shelly Gilad from Shelly’s Humble Kitchen.

icon

Alfajor Rogel Cake

The Alfajor Rogel Cake is a traditional Argentinian recipe (with equally delicious versions in Chile and Uruguay) that will definitely sweeten your afternoons.

Stay in the know with our weekly newsletter

The top Latin food and lifestyle links,
according to our community, for free.

Have no product in the cart!