Potatoes a la Huancaina

c
@cocinero44

Potatoes are excellent as a side dish since they pair perfectly with meat, poultry, and fish. Seasoned and prepared in various ways, they are always a reliable option. Today's culinary proposal is based on the preparation of Papas a la Huancaina, a recipe from Bolivian cuisine. These flavorful potatoes are...

Potatoes a la Huancaina recipe
Prep Time
15min
Cook Time
20min
Total Time
35min

Ingredients

3 Servings
(1 serving = 1 portion of potatoes with sauce, egg, and garnish)

Main Ingredients

  • steamed potatoes, peeled and sliced
    steamed potatoes, peeled and sliced
    3
  • hard-boiled eggs
    hard-boiled eggs
    3
  • large olives
    large olives
    6
  • lettuce leaves
    lettuce leaves
    1bundle

For the Sauce

  • milk
    milk
    1/2cup
  • fresh cheese
    fresh cheese
    100g
  • yellow chili pepper, cleaned, deveined, and raw
    yellow chili pepper, cleaned, deveined, and raw
    1/2cup
  • plain water crackers
    plain water crackers
    1/2cup
  • toasted, ground peanuts
    toasted, ground peanuts
    1tbsp
  • sunflower oil
    sunflower oil
    2tbsp
  • Salt to taste
    Salt to taste

How to make Potatoes a la Huancaina

Prepare the Potatoes

  1. Step 1

    Peel and slice the potatoes into rounds. Steam them until cooked through. Remove from heat and allow them to cool.

Make the Sauce

  1. Step 1

    In a blender, place the crackers and milk. Begin blending and gradually add the yellow chili pepper, fresh cheese, peanuts, and sunflower oil.

  2. Step 2

    Blend until all the ingredients are well combined. Season with salt to taste.

  3. Step 3

    The sauce should have a medium consistency—not too runny or too thick. If necessary, add a little more milk and blend again until the desired consistency is achieved.

Prepare the Lettuce

  1. Step 1

    Wash the lettuce leaves thoroughly and cut them into thin strips (julienne style).

Presentation

  1. Step 1

    On a serving plate, place a small amount of the julienned lettuce as a base.

  2. Step 2

    Arrange the steamed potato slices on top of the lettuce.

  3. Step 3

    Pour some of the prepared sauce over the potatoes.

  4. Step 4

    Garnish with slices of hard-boiled egg and the olives.

Nutrition (per serving)

Calories

199.5kcal (9.98%)

Protein

6.8g (13.66%)

Carbs

11.9g (4.34%)

Sugars

3.1g (6.2%)

Healthy Fat

8.8g

Unhealthy Fat

3.2g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. If you prefer a spicier sauce, you can add more yellow chili pepper to the blend.

  2. For a smoother sauce, strain it after blending to remove any solid bits.

  3. You can substitute fresh cheese with feta or ricotta if fresh cheese is unavailable.

FAQS

  1. Can I use a different type of chili pepper?

    Yes, you can substitute yellow chili pepper with another mild chili, but it may alter the flavor slightly.

  2. What can I use instead of water crackers?

    You can use plain saltine crackers or even bread crumbs as a substitute for water crackers.

  3. How do I store leftover sauce?

    Store the sauce in an airtight container in the refrigerator for up to 3 days. Stir well before using.

  4. Can I make this dish ahead of time?

    Yes, you can prepare the potatoes and sauce in advance. Assemble the dish just before serving for the best presentation.

  5. Is this dish traditionally served warm or cold?

    Papas a la Huancaina is traditionally served at room temperature or slightly chilled.

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