I have never been to Peru, but it is definitely on my bucket list. The food there, from everything I’ve learned, is exciting, flavourful and delicious! Peru is the land of potatoes (with 4000 of varieties available!) and their peppers, which they call Ajíes, are something that really captures my interest.
A few years ago, my friend Tito taught me how to make this recipe. Papas a la Huancaína is quintessentially Peruvian, perfect in its simplicity. A beloved dish that features tender boiled potatoes topped with a creamy, zesty sauce known as huancaína (from the area of Huancayo, in the central highlands of Peru). The sauce is made from a blend of fresh cheese, spicy aji Amarillo peppers, onion, garlic, and evaporated milk, resulting in a vibrant orange color and a rich, indulgent flavour. The dish is typically garnished with hard-boiled eggs, olives, and a sprinkle of chopped parsley. The creamy, slightly spicy huancaína sauce paired with the comforting potatoes creates a harmonious balance of textures and flavours, making this dish both comforting and exciting at the same time. It is traditionally made with sliced potatoes, but I like to make mine with the small baby potatoes we find here in Canada.
My friend Tito is no longer with us, but every time I make this dish, I remember the times we spent talking about food, cooking and enjoying a meal together. He was a real foodie, and a real pleasure to discuss recipes with. This recipe is dedicated to him.
PAPAS A LA HUANCAÍNA
Potatoes with Ají Amarillo Cheese Sauce
680g baby potatoes
1 tsp salt
1 Tbsp vegetable oil
½ onion, chopped
1 clove garlic, chopped
3 Tbsp ají amarillo paste
200 g farmer’s cheese, cottage cheese or feta cheese
½ cup evaporated milk
2 Tbsp vegetable oil
3-6 saltine crackers
Salt to taste
4 hardboiled eggs, cut into quarters
12 black olives
Parsley for garnish
In medium saucepan, place baby potatoes and a teaspoon of salt. Cover with water by about 2 inches and bring to a boil. Simmer, uncovered, until potatoes are tender, 15-20 minutes. Drain and reserve.
Meanwhile, in medium frying pan, heat 1 Tbsp oil and sautée onions until starting to brown, about 5 minutes.. Add garlic and cook for 1 minute.
Add ají paste and cook for another minute. Let cool slightly.
In blender container, place evaporated milk, cheese and onion and aji paste mixture. Blend until smooth. Add 3 saltine crackers, vegetable oil and salt to taste. Blend, and adjust the texture – more milk if too thick, or more crackers if too thin. Taste for seasoning. Sauce should be thick.
Serve sauce over potatoes, with hardboiled eggs and black olives and a bit of parsley.
Serves 6.