Best 4 Peruvian Potatoes With Spicy Cream Sauce Papas A La Huancaina Recipes
Embark on a culinary journey to the vibrant heart of Peru with our delightful recipe for Papas a la Huancaina, a classic dish that tantalizes taste buds with its harmonious blend of flavors. This beloved dish features tender potatoes smothered in a creamy, slightly spicy Huancaina sauce, a symphony of flavors crafted from aji amarillo peppers, queso fresco, evaporated milk, and a touch of garlic. Served alongside hard-boiled eggs and black olives, this dish is a feast for the eyes and the palate.
In this comprehensive guide, we'll provide step-by-step instructions to prepare this delectable dish, ensuring that you capture the authentic flavors of Peruvian cuisine. We'll also share additional recipes that complement Papas a la Huancaina, offering you a diverse culinary experience. Indulge in the irresistible Aji Amarillo Sauce, a versatile condiment that adds a vibrant kick to various dishes. For a refreshing twist, try our refreshing Causa Rellena, a layered potato dish filled with a flavorful chicken and vegetable filling. And to satisfy your sweet cravings, we've included a delightful recipe for Picarones, Peruvian sweet potato doughnuts drizzled with a sweet syrup.
With our collection of authentic Peruvian recipes, you'll be able to recreate the magic of this vibrant cuisine in your own kitchen, impressing your family and friends with your culinary prowess. So, gather your ingredients, prepare your taste buds, and let's embark on this exciting culinary adventure!
PAPA A LA HUANCAINA (HUANCAYO-STYLE POTATOES)
This means Huancainan-style potato and comes from Huancayo, Peru. It's an easy-to-make dish of sliced potatoes with a special sauce.
Provided by marco
Categories World Cuisine Recipes Latin American South American Peruvian
Time 55m
Yield 8
Number Of Ingredients 14
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and set aside to cool slightly.
- Heat olive oil in a skillet over medium heat. Cook onion until tender, about 10 minutes.
- Bring a small saucepan of water to a boil. Boil chile peppers until soft, about 5 minutes. Run chiles under cold water to cool until cool enough to handle; remove and discard skins.
- Blend onion, chile peppers, cheese, vegetable oil, garlic, salt, and pepper in a blender until smooth. Stream evaporated milk into the blended mixture while continuing to blend until a creamy sauce is achieved.
- Arrange 1 lettuce leaf onto each of 8 plates. Halve potatoes and arrange 3 halves onto each lettuce leaf. Drizzle creamy sauce over the potatoes. Top each with an egg half and two black olive halves.
Nutrition Facts : Calories 586.1 calories, Carbohydrate 45.5 g, Cholesterol 189.9 mg, Fat 37.3 g, Fiber 4.2 g, Protein 19.9 g, SaturatedFat 18.2 g, Sodium 927.1 mg, Sugar 4.5 g
ROASTED PERUVIAN POTATOES
Provided by Aarón Sánchez
Categories side-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F.
- Halve the potatoes and place them in a bowl. Cover them with water if you cut them ahead of time.
- In another bowl, mix olive oil, oregano, garlic, salt, and pepper. Mix well. Drain potatoes well and add them to the oil mixture. Toss with olive oil mixture. Spread the potatoes on a sheet pan. Roast for 30 minutes until potatoes are tender. Sprinkle with cilantro and serve.
ROASTED PERUVIAN POTATOES
This is an Aaron Sanchez/Food Network recipe. Purple potatoes are so beautiful, but if you can't find them -- you can substitute another small potato.
Provided by DailyInspiration
Categories Potato
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F. Halve the potatoes and place them in a bowl. Cover them with water if you cut them ahead of time.
- In another bowl, mix olive oil, garlic, oregano, salt and pepper. Mix well. Drain potatoes well and add them to the oil mixture. Toss with olive oil mixture. Spread the potatoes on a sheet pan. Roast for 30 minutes until potatoes are tender. Sprinkle with cilantro and serve.
POTATOES IN SPICY CHEESE SAUCE - PAPA A LA HUANCAINA
This famous Peruvian dish Papa a la Huancaína was posted by Marian Blazes. I have posted it here for use in the ZWT-7 world tour of South/Central America. This is a dish of sliced potatoes covered in a spicy cheese sauce that is typically served cold, as a first course or as a lunch dish. It is delicious made with yellow or white potatoes. The sauce for the dish is called Salsa a la Huancaina and is made with aji amarillo peppers. The spiciness can be adjusted by using less or more yellow chile peppers. (your preference) If you would rather not have it spicy, you may use some tumeric powder instead for flavor.
Provided by Baby Kato
Categories Peruvian
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- For the sauce - Remove seeds from yellow chile peppers and chop into 1 inch pieces.
- Sauté the onion, garlic, and chile peppers (or paste) in the oil until onion is softened, about 3-5 minutes. If using the tumeric option, add it now.
- Once onion is softened remove from heat and let cool.
- Place the onion-chile mixture in a food processor or blender, add the evaporated milk and blend.
- Next add the cheese and crackers and blend until smooth.
- The sauce should be fairly thick. If necessary thicken you can thicken the sauce with more saltines or thin the sauce with more .
- Season with salt and pepper to taste and serve at room temperature or chilled.
- For the potatoe dish - Heat a large pot of salted water to boiling and add the potatoes.
- Boil the potatoes until tender, drain and let cool.
- Slice the potatoes and place on top of the lettuce leaves.
- Then pour the huancaína sauce over the potatoes and garnish with slices of hard-boiled egg and black olive halves.
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
- Don't overcook the potatoes. They should be tender but still hold their shape.
- Make the sauce ahead of time. This will allow the flavors to meld and develop.
- Serve the potatoes warm or at room temperature. They can also be chilled and served cold.
- Garnish the potatoes with chopped parsley, cilantro, or aji amarillo sauce.
Conclusion:
Papas a la Huancaina is a delicious and easy-to-make Peruvian dish that is perfect for any occasion. The combination of creamy sauce, tender potatoes, and hard-boiled eggs is sure to please everyone at your table. So next time you're looking for a new and exciting recipe to try, give Papas a la Huancaina a try. You won't be disappointed!
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