Potatoes in cheese and chilli sauce

Name: Potatoes in cheese and chilli sauce (Papas a la Huancaina)
Cuisine: Peruvian
Ingredients: 45 ml/3 tbsp vegetable oil; 120 ml/4 fl oz/½ cup milk; 500 g/1¼ lb queso fresco or mild feta cheese; 3 red chillies, seeded; juice of 1 lime; 3 crackers; lettuce leaves; red chilli, cut into fine strips, to garnish (optional); salt; 500 g/1¼ lb queso fresco or mild feta cheese; 1 kg/2¼ lb floury potatoes; 2 corn on the cob; a few kalamata olives; 3 hard-boiled eggs, halved

Papas a la Huancaina

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Food and Cooking of Peru

By Flor Arcaya de Deliot

Published 2009

About

The Mantaro Valley supports large herds of cattle, whose milk produces a very special queso fresco, ‘fresh cheese’ with a mild flavour. Peruvians enjoy it with a freshly boiled corn on the cob. Mild feta cheese can be used as a substitute.

Ingredients

1 kg/2¼ lb floury potatoes
2 corn on the cob

Americas
Peru
Side dish
Vegetarian

Method

Boil the potatoes in lightly salted water for 15-20 minutes, until just tender.
Meanwhile, put all the ingredients for the sauce into a blender or food processor and blend until smooth. Check the flavour, adding salt or chilli to taste.
When the potatoes are cooked, drain them and allow to cool a little, then peel while they are still warm and slice t

Ingredients

Method

Photos