Ingredients with Measurements:
- 6 medium-sized yellow potatoes
- 1 cup of evaporated milk
- 1 cup of crumbled queso fresco (or feta cheese)
- 4-5 yellow ají amarillo peppers (or substitute with 1-2 jalapeño peppers)
- 3 garlic cloves
- 1/4 cup of vegetable oil
- Salt and pepper to taste
- 4-5 lettuce leaves
- 4-5 boiled eggs
- 10-12 black olives
Special equipment needed:
- Blender or food processor
- Large pot for boiling potatoes
- Small saucepan for heating sauce
Step-by-step instructions:
1. Wash and scrub the potatoes, then place them in a large pot of salted water. Bring to a boil and cook until tender, about 20-25 minutes. Drain and let cool.
2. While the potatoes are cooking, prepare the sauce. In a blender or food processor, combine the evaporated milk, crumbled cheese, ají amarillo peppers, garlic, and vegetable oil. Blend until smooth and creamy. Add salt and pepper to taste.
3. Heat the sauce in a small saucepan over low heat, stirring occasionally, until heated through.
4. To assemble the dish, slice the cooled potatoes into thick rounds and arrange them on a platter or individual plates. Pour the warm sauce over the potatoes, making sure to cover each one.
5. Garnish the dish with lettuce leaves, sliced boiled eggs, and black olives.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Boiling water for potatoes
- Low heat for sauce
Serving size:
- 4-6 servings
Nutritional information:
- Calories per serving: 350
- Total fat: 22g
- Saturated fat: 8g
- Cholesterol: 170mg
- Sodium: 450mg
- Total carbohydrates: 28g
- Dietary fiber: 3g
- Sugars: 7g
- Protein: 13g
Substitutions for ingredients:
- Substitute queso fresco with feta cheese or ricotta cheese
- Substitute ají amarillo peppers with jalapeño peppers or red bell peppers
Variations:
- Add diced boiled potatoes to the sauce for a thicker consistency
- Top with sliced avocado or diced tomatoes for extra flavor and color
- Use sweet potatoes instead of yellow potatoes for a twist on the classic recipe
Tips and tricks:
- To save time, prepare the sauce ahead of time and reheat before serving
- Adjust the amount of ají amarillo peppers to your desired level of spiciness
- For a creamier sauce, add a tablespoon of mayonnaise or sour cream
Storage instructions:
- Store any leftover sauce in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat the sauce in a small saucepan over low heat, stirring occasionally, until heated through
Presentation ideas:
- Serve on a platter or individual plates with lettuce leaves as a bed for the potatoes
- Garnish with sliced boiled eggs and black olives for a colorful presentation
Garnishes:
- Lettuce leaves
- Sliced boiled eggs
- Black olives
- Sliced avocado
- Diced tomatoes
Pairings:
- Serve with a side of white rice or quinoa for a complete meal
- Pair with a refreshing Peruvian drink such as chicha morada or Inca Kola
Suggested side dishes:
- White rice
- Quinoa salad
- Grilled vegetables
Troubleshooting advice:
- If the sauce is too thick, add a splash of milk or water to thin it out
- If the sauce is too thin, add more cheese or potatoes to thicken it up
Food safety advice:
- Make sure to wash and scrub the potatoes thoroughly before cooking
- Store any leftover sauce in the refrigerator and consume within 3 days
Food history:
- Papa a la Huancaina is a traditional Peruvian dish that originated in the city of Huancayo in the Andean region of Peru. It is typically served as an appetizer or side dish.
Flavor profiles:
- Creamy and slightly spicy sauce with a hint of garlic, paired with tender boiled potatoes.
Serving suggestions:
- Serve as an appetizer or side dish at a Peruvian-themed dinner party or potluck
- Enjoy as a light lunch or dinner with a side of rice or quinoa
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Region: Peruvian