Papa a la huancaína (Peruvian potatoes in spicy cheese sauce)

Papa a la huancaína is one of Peru's best-known cold starters: soft, sliced potato under a creamy, lightly spicy cheese sauce. Its name refers to the city of Huancayo, where the recipe comes from.

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Method

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1. Boil the potatoes in their skins until tender, then peel and let cool.
2. Blend the cheese, cream, oil, chilli paste, bread and garlic in a food processor or with a stick blender until smooth.
3. If the sauce is too thick, thin it with a little milk until it's pourable; season with salt to taste.
4. Slice the cooled potatoes and arrange on a bed of lettuce.
5. Pour over the yellow sauce and garnish with olives and quartered boiled egg.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Blend the sauce smooth with a stick blender or food processor, as it won't pour nicely if lumpy.
• Let the potatoes cool completely before pouring over the sauce, as it will run off warm potatoes.
• Adjust the heat with the amount of chilli paste; use less for a milder version.
• Pour the sauce on just before serving so the potatoes don't go soggy.

Frequently asked questions

What is ají amarillo?

The traditional recipe uses Peruvian yellow chilli paste (ají amarillo); it's hard to find in Hungary, so we've substituted hot paprika cream or mild chilli paste, with a pinch of turmeric for the yellow colour.

Can it be a main course on its own?

Yes, topped with a piece of grilled chicken or fish, it makes a filling main.

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