food

Crispy Papa Ala Huancaina

Peruvian-style Papa a la Huancaina with a crispy twist.

food

Crispy Papa Ala Huancaina

Peruvian-style Papa a la Huancaina with a crispy twist.

Supplies

Crispy Papa A la Huancaina

  • 2 pounds fingerling potatoes, halved lengthwise
  • 4 tablespoons olive oil
  • Salt & pepper to taste
  • Chopped cilantro to taste

Huancaina sauce

  • 4-6 jarred aji amarillo peppers (substitute with roasted red bell pepper and cayenne powder)
  • 10 saltine crackers
  • 1/2 cup queso fresco, crumbled
  • 1 can evaporated milk
  • 1 clove garlic
  • 2 tablespoons vegetable oil
  • Salt to taste

Steps

Crispy Papa A la Huancaina

  1. In a pot, cook potatoes in boiling salted water for about 3-4 minutes. Drain well, and dry with paper towels. Allow to slightly cool on some paper towel.
  2. Preheat oven to 425°F.
  3. Season the partially cooked potatoes with olive oil, salt and pepper. Arrange them on a parchment-lined baking sheet. Roast for about 25-30 minutes, turning the potatoes halfway, until crispy and golden brown.
  4. To serve, plate the potatoes and drizzle the sauce on top. Sprinkle chopped cilantro on top and enjoy!

Huancaina sauce

  1. In a food processor, combine all the ingredients until smooth.
  2. If you want a thicker consistency, add more saltine crackers. If you want it thinner, add more evaporated milk. Set aside.