Tender potatoes blanketed in a creamy, yellow, and slightly spicy huancaína sauce, served cold or at room temperature with hard-boiled eggs, lettuce, and black olives. A simple, hearty, and highly aromatic Peruvian classic.
Ingredients
- 800 g waxy potatoes
- 3 tbsp ají amarillo paste
- 200 g mild feta cheese
- 180 ml evaporated milk
- 60 g salty crackers such as Ritz
- 60 ml sunflower oil
- 1 clove garlic
- 1 tbsp lime juice
- to taste fine salt
- 4 pieces eggs
- 8 leaves romaine lettuce
- 8 pieces pitted black olives
Method
- Scrub the potatoes, cover them with cold salted water, and boil until a knife slides through with no resistance, then let them cool slightly before peeling.
- Cook the eggs in simmering water until the yolks are set, chill them immediately, then peel and quarter them.
- Rinse and dry the lettuce; it must stay crisp to contrast with the potatoes and cut through the rich sauce.
- Blend the ají amarillo paste with the mild feta, evaporated milk, crackers, garlic, and lime juice until you have a thick, yellow cream.
- Drizzle in the oil while the blender is running, until the sauce becomes glossy, velvety, and perfectly smooth.
- Taste the sauce and adjust the salt; it should be salty, fruity, creamy, and slightly spicy without overpowering the sweetness of the potatoes.
- Cut the warm or cold potatoes into thick rounds, then arrange them on the lettuce leaves on a platter or individual plates.
- Drizzle generously with the huancaína sauce, then let sit for a few moments so the sauce clings well to the potatoes.
- Finish with the hard-boiled egg quarters and black olives, then serve at room temperature so the sauce remains supple and fragrant.
Nutrition
Per serving
- Energy
- 647.8 kcal
- Protein
- 23.28 g
- Carbohydrate
- 48.73 g
- Fat
- 40.07 g
- Fibre
- 6.66 g
- Calcium
- 159.41 mg
- Iron
- 2.51 mg
- Magnesium
- 18.1 mg
