Lima’s cuisine, influenced by the city’s humid climate, embraces light, bright, and spicy flavors that satisfy on sticky days. Peruvian cooking’s richness lies in the skillful blending of strong spices, indigenous ingredients, and citrus to balance an array of meats, seafood, and starches. We celebrate this tradition with user-friendly recipes, including the beloved classic: Potatoes a la Huancaina. Here is how to make it.
Potatoes a la Huancaina
We like to think of this traditional dish as the Peruvian version of upscale cheese fries. Though it’s typically served cold as an appetizer course, we prefer to eat it as soon as it is made, especially since potatoes drenched in spicy cheese are hard to resist. So, follow these simple steps to make the perfect Potatoes a la Huancaina.
Yield: 4 servings
Ingredients
1 lb Yukon Gold or similar potato, peeled
2 tablespoons vegetable oil
1 medium yellow onion
3 tablespoons aji amarillo chile
1 garlic clove
1/2–3/4 cup whole milk
1 cup queso fresco
3 hard-boiled eggs, quartered
1/2 cup black olives, halved
5 romaine or Boston lettuce leaves, sliced thin
kosher salt, to taste
Directions
In a stockpot, cover potatoes with water and bring to a boil. Cook until just tender, about 25 minutes—drain and season with salt.
In a medium sauté pan, heat oil on medium. Add oil and sauté for 3 minutes. Add garlic and sauté 1 minute. Then, add the onion mixture to a food processor with queso fresco. Puree and add enough milk until the mixture is smooth but still thick.
Evenly distribute lettuce on a serving platter. Top with potatoes. Cover potatoes with cheese sauce. Garnish with eggs and black olives. Chill or serve warm.
