Elevated Snacks · Peruvian
Papa a la Huancaína
I serve boiled potatoes coated in a thick, rich sauce made from ají amarillo, cheese, and crushed nuts. It hits a balance of spice and creamy texture.
Why This Works
The saltine crackers are the secret to the perfect texture, adding body without altering the flavor of the ají amarillo.
The Upgrade
Add a slice of hard-boiled egg to the garnish for added protein and visual flair.
Chef's Secret
Michelin TechniqueStrain the sauce through a fine-mesh sieve after blending to ensure it is completely silky and free of cracker lumps.
Ingredients
Total time including resting: 35 min
Directions
In a blender, combine ají amarillo, queso fresco, milk, crackers, and garlic.
Pulse until a thick, uniform, and velvety sauce forms (3 mins).
3 minSeason with a pinch of salt if needed, but remember the cheese and crackers are already salty.
Arrange potato slices atop a bed of crisp lettuce on a serving platter.
Generously pour the Huancaína sauce over the potatoes, covering them completely.
Decorate with black olives and serve at room temperature.
Wine Pairing
Chardonnay
White Wine
The BottleCatena Alta Chardonnay
A structured, slightly oaked Chardonnay complements the nutty and creamy components of the huancaína sauce. The wine's integrated acidity prevents the richness of the cheese from overwhelming the palate.
Nutrition per Serving
310
calories
12g
protein
35g
carbs
14g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Hard-Boiled Egg Halves
Add halved eggs to the plate for extra protein and a neutral taste that grounds the intense, spicy sauce.
Ingredients
Directions
Place eggs in a saucepan and cover with cold water by 1 inch.
Bring water to a rolling boil over high heat.
Remove from heat immediately, cover, and let stand for exactly 9 minutes.
Transfer eggs to the ice water bath for 5 minutes to arrest cooking.
Peel carefully under cold running water.
Slice eggs lengthwise and season lightly with salt before arranging alongside the Huancaína sauce.
Side Dish
Black Olive Tapenade
A few salty olives provide a brine-forward contrast to the creamy, cheese-heavy yellow sauce.
Ingredients
Directions
Combine olives, capers, garlic, thyme, and pepper in a food processor.
Pulse until the mixture forms a coarse, rustic paste.
With the motor running, slowly drizzle in the olive oil until emulsified.
Fold in the lemon juice to brighten the flavor profile.
Adjust consistency by adding additional oil if a smoother spread is desired.
Transfer to a glass jar and chill for 15 minutes before serving alongside the Huancaína sauce.
Member Reviews
How did it turn out?
Rate this recipe
No reviews yet — be the first to share how it turned out.