The rugged potato is able to grow in the cold climates of the Andes and provided much of the vitamins needed for survival throughout time. To be able to store them without rotting, especially during the winter months, was not just a good thing but critical for survival. Papa a la huancaina is a traditional Peruvian side dish made with fresh potatoes that is rich and delicious. Mix up your potato side game with this one.
Papa a la Huancaina – Potatoes in Creamy Cheese Sauce
- Food Processor or blender
- ½ cup Aji amarillo paste
- 2 tbsp Vegetable oil
- 1 cup Evaporated milk
- 4 Soda crackers
- 8 oz. Queso Fresco or Monterey Jack cheese
- 16 Lettuce leaves, iceberg or Boston bib
- 6 large Yellow potatoes. Boiled, peeled, and sliced thick
- 20 Black olives, pitted
- 3 Hard boiled eggs, peeled and sliced
- 2 tbsp Parsley, chopped
- In the bowl of a food processor or blender, combine aji amarillo paste, evaporated milk, crackers, and cheese. Process until smooth. Salt to taste.On 4 plates, place 4 lettuce leaves on each and top with potato slices and then a few tablespoons of sauce.Garnish with black olives and egg slices. Sprinkle parsley over and serve.