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 porties
Cuisine: peruvian
Ingredients: 4 st yellow potato peeled and halved; 2 st yellow aji pepper stemmed, seeded, and roughly chopped; 0,5 st red onion roughly chopped; 1 teentje garlic roughly chopped; 150 g fresh cheese crumbled; 0,5 kopje evaporated milk; 4 st saltine cracker; 2 el vegetable oil; 0,5 tl salt; 0,25 tl black pepper; 4 st lettuce leaf; 2 st hard-boiled egg halved; 4 st 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.

Een origineel recept van Forkin

Totale tijd: 35 min
Porties: 4
Moeilijkheid: Gemiddeld
Per portie: 352 kcal

Allergeneninformatie: kan eieren en melk bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

4 styellow potato, peeled and halved

sauce

2 styellow aji pepper, stemmed, seeded, and roughly chopped
0,5 stred onion, roughly chopped
1 teentjegarlic, roughly chopped
150 gfresh cheese, crumbled
0,5 kopjeevaporated milk
4 stsaltine cracker
2 elvegetable oil
0,5 tlsalt
0,25 tlblack pepper

garnish

4 stlettuce leaf
2 sthard-boiled egg, halved
4 stblack olive

Keukengerei

pot · blender · cutting board · knife · pan

De bereidingswijze

Stap voor stap

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.
Ongeveer 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.
Ongeveer 7 min
Tip van de kok: 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.
Ongeveer 3 min
Tip van de kok: 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 portie

Voedingswaarden

64%Score

Calorieën: 352,3kcal
Eiwit: 13,4g
Koolhydraten: 36,5g
Vet: 16,1g
Vezels: 4,1g
Suiker: 5,9g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

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

Opwarmen

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.