AppetizerSide Dish

Papa a la Huancaína

Name: Papa a la Huancaína
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 porsjoner
Cuisine: peruvian
Ingredients: 4 stk. yellow potato peeled and halved; 2 stk. yellow aji pepper stemmed, seeded, and roughly chopped; 0,5 stk. red onion roughly chopped; 1 fedd garlic roughly chopped; 150 g fresh cheese crumbled; 0,5 kopp evaporated milk; 4 stk. saltine cracker; 2 ss vegetable oil; 0,5 ts salt; 0,25 ts black pepper; 4 stk. lettuce leaf; 2 stk. hard-boiled egg halved; 4 stk. black olive

This classic Peruvian appetizer features boiled yellow potatoes generously covered in a creamy, spicy, and savory cheese sauce. It's a vibrant dish often served cold or at room temperature, perfect for starting any meal.

En original oppskrift av Forkin

Total tid: 35 min
Porsjoner: 4
Vanskelighetsgrad: Middels
Per porsjon: 352 kcal

Allergeninformasjon: kan inneholde egg og melk. Kontroller alltid ingredienspakningen hvis du har en allergi.

Forberedelser

Ingredienser

4 stk.yellow potato, peeled and halved

sauce

2 stk.yellow aji pepper, stemmed, seeded, and roughly chopped
0,5 stk.red onion, roughly chopped
1 feddgarlic, roughly chopped
150 gfresh cheese, crumbled
0,5 koppevaporated milk
4 stk.saltine cracker
2 ssvegetable oil
0,5 tssalt
0,25 tsblack pepper

garnish

4 stk.lettuce leaf
2 stk.hard-boiled egg, halved
4 stk.black olive

Utstyr

pot · blender · cutting board · knife · pan

Fremgangsmåte

Trinn for trinn

1
Place the potatoes in a medium pot and cover with cold water by about an inch. Add a pinch of salt to the water.
2
Bring the water to a boil over medium-high heat, then reduce heat and simmer until the potatoes are tender when pierced with a fork, about 15-20 minutes.
Omtrent 20 min
3
While the potatoes cook, prepare the sauce. Heat the vegetable oil in a small pan over medium heat.
4
Add the yellow aji pepper, red onion, and garlic to the pan. Sauté for 5-7 minutes until the onion is softened and fragrant.
Omtrent 7 min
Kokkens tips: Cooking the aji and onion mellows their flavors and enhances the sauce's depth.
5
Transfer the sautéed mixture to a blender. Add the fresh cheese, evaporated milk, saltine crackers, salt, and black pepper.
6
Blend the mixture until completely smooth and creamy. If the sauce is too thick, add a little more evaporated milk until it reaches a pourable consistency.
Omtrent 3 min
Kokkens tips: Taste and adjust seasoning if needed. The sauce should be rich and slightly spicy.
7
Drain the cooked potatoes and let them cool slightly. Slice them into thick rounds.
8
To serve, place a lettuce leaf on each plate. Arrange the potato slices on top of the lettuce.
9
Generously spoon the huancaína sauce over the potatoes.
10
Garnish each plate with hard-boiled egg halves and black olives.

Per porsjon

Næringsinnhold

64%Poengsum

Kalorier: 352,3kcal
Protein: 13,4g
Karbohydrater: 36,5g
Fett: 16,1g
Fiber: 4,1g
Sukker: 5,9g

Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.

Hold den god

Oppbevaring

Store leftover sauce and potatoes separately in airtight containers in the refrigerator.

Oppvarming

The sauce is best served cold or at room temperature; do not reheat. Potatoes can be gently warmed if desired, but are typically eaten cold with the sauce.