For the Huancaina Sauce:
- 1 1/2 cups queso fresco (fresh white cheese), crumbled
- 2 tablespoons ají amarillo paste (Peruvian yellow chili paste)
- 1/2 cup evaporated milk
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Saltine crackers (about 6-8) or soda crackers
For the Potatoes:
- 4 large yellow potatoes, peeled and boiled until fork-tender
- Lettuce leaves for serving
- Hard-boiled eggs, sliced, for garnish
- Black olives, for garnish
- Fresh parsley or cilantro, chopped, for garnish
1. Make the Huancaina Sauce:
- In a blender, combine crumbled queso fresco, ají amarillo paste, evaporated milk, vegetable oil, minced garlic, salt, and pepper. Blend until smooth.
- Gradually add saltine crackers (or soda crackers) to thicken the sauce. Adjust the quantity based on your desired thickness.
2. Prepare the Potatoes:
- Boil the peeled potatoes until fork-tender. Allow them to cool and slice them into rounds.
3. Assemble the Dish:
- Arrange the potato slices on a serving platter or individual plates.
- Pour the Huancaina sauce generously over the potatoes.
- Garnish the dish with hard-boiled egg slices, black olives, and chopped fresh parsley or cilantro.
- Serve the Papas a la Huancaina at room temperature or slightly chilled.
Cooking Time: Approximately 30 minutes (including boiling potatoes).
Serving Size: This recipe makes about 4 servings. Adjust quantities based on your preferences or the number of guests.