Papas a la Huancaína

Name: Papas a la Huancaína (Potatoes with Cheese and Chile Sauce)
Yield: Serves 8 as an Appetizer or Light Lunch; Makes about 3 cups/720 ml Sauce
Ingredients: 3 garlic cloves, thinly sliced; 1 tbsp. kosher or fine sea salt; ¾ cup/105 g coarsely chopped red onion; 3 tbsp. canola or other neutral oil; 4 hard-boiled eggs, peeled and quartered lengthwise; ½ tsp. granulated sugar; 1 cup/240 ml. milk; 1½ lb/680 g petite Peruvian purple potatoes; Freshly ground pepper; 4 saltine crackers, crushed; Kosher or fine sea salt; 2 cups/225 g crumbled queso Oaxaca or queso fresco; 4 fresh or jarred amarillo chiles (⅔ cup/80 g)

Potatoes with Cheese and Chile Sauce

Preparation info

Serves
8
as an Appetizer ; Makes about 3 cups 720 ml Sauce

Difficulty
Medium

Appears in

Roots

By Diane Morgan

Published 2012

About

This humble potato dish, with its creamy, vibrant yellow sauce, is from Huancayo, a mountain town some six hours by car from Lima. The region claims to be home to more than three thousand potato varieties, and the distinctive sauce was created to celebrate the prolific tuber. In some areas, the sauce is made from the rocoto chile; in others, the amarillo chile is used. The sauce is reasonably easy to make and can also be served as a dip with crudités. Markets selling Latin Ame

Ingredients

Lunch
Starter
Vegetarian

Ingredients

Method