Papa a la Huancaína Recipe (Ready in 65 Min)

If you've got waxy yellow potatoes, aji amarillo paste and queso fresco, you're most of the way to this Peruvian starter: about 65 minutes of cooking across 6 steps. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 6 steps.

You'll mainly reach for pan and large pot. At medium difficulty across 6 steps, it's manageable with a little attention. As written, it's meat-free.

How to make it

Scrub the potatoes and simmer them whole in salted water for 20 to 25 minutes until a knife slides through easily, then drain and let them cool enough to peel and slice into thick rounds.
Place the eggs in cold water, bring to a boil, and cook for 9 minutes for fully set yolks, then chill in cold water, peel, and slice into wedges.
Warm the oil in a small pan and gently soften the minced garlic with the aji amarillo paste for 2 to 3 minutes until fragrant but not browned, then let it cool slightly.
Blend the queso fresco, evaporated milk, crumbled crackers, the cooked aji-garlic mixture, and a squeeze of lime until you have a smooth, pourable sauce, loosening with a little more milk if needed and seasoning with salt and pepper.
Line each plate with a lettuce leaf, fan the potato slices on top, and ladle the warm-to-room-temperature sauce generously over them.
Garnish each portion with egg wedges and olives, and serve promptly so the sauce stays glossy.

You'll use: Pan · Large pot · Saucepan · Blender

Ingredient substitutions

Milk: any unsweetened plant milk · ½ cup evaporated milk + ½ cup water
Lime: lemon
Eggs: ¼ cup unsweetened applesauce (baking) · 1 tbsp ground flax + 3 tbsp water per egg
Butter: olive oil (¾ the amount) · coconut oil · margarine

Tips & common questions

How long does Papa a la Huancaína take to make?

About 65 minutes from start to finish — an estimate based on the 6 steps and 12 ingredients. Times vary with your kitchen and how much prep you do ahead.

What can I use instead of milk?

Try any unsweetened plant milk. See the substitutions section above for more swaps.

Can I scale this recipe up or down?

Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.

Is Papa a la Huancaína vegetarian?

Its ingredients contain no meat or fish, so it's suitable for vegetarians. Check any cheeses for animal rennet if that matters to you.