Potatoes are a cornerstone of the Peruvian diet, and for good reason: They have been cultivated in the Andes for more than 8,000 years, and the country boasts a whopping 3,000 varieties of the tuber, which comes in a myriad of shapes, colors, and sizes. In the regional capital of Huancayo, creamy, gently spiced cheese sauce is usually poured over the potatoes or served as a dip. To really highlight the potatoes (purple-fleshed ones look especially dramatic), we serve them over the sauce, with accompaniments of lime and meaty olives.
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2000s Recipes + Menus
Potatoes with Cheese Sauce (Papas a la Huancaína)
Serves8 (first course or side dish)
- Active time:15 min
- Start to finish:45 min
May 2009
- 2 lb medium potatoes such as purple Peruvian or Yukon Gold (about 8)
- 1/2 teaspoon chopped garlic
- 1/4 lb queso fresco or feta, crumbled (scant 1 cup)
- 1/2 cup whole milk
- 1 tablespoon chopped onion
- 1 tablespoon olive oil
- 1 tablespoon bottled ají amarillo or ají mirasol paste (sometimes labeled “crema”)
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Garnish:
chopped pitted black Peruvian or Kalamata olives; lime wedges (preferably Key lime)
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Cover potatoes with water in a medium pot and season well with salt, then briskly simmer, covered, until just cooked through, about 20 minutes. Drain and cool, then peel.
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Meanwhile, mince and mash garlic to a paste with a pinch of salt, then blend with remaining ingredients in a blender until very smooth and thicker than heavy cream (if necessary, thin with milk). Season with salt.
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Cut potatoes crosswise into 1/4-inch-thick slices.
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Spoon some sauce onto 8 small plates, then top with sliced potatoes. Serve remaining sauce on the side.
Cooks’ notes:
- Potatoes and sauce can be prepared 1 day ahead and chilled separately. Bring to room temperature before serving (sauce will be very thick; stir and thin with additional milk if desired).
- We’ve also got a web-exclusive recipe using the leftover ají amarillo or ají mirasol paste.
- Keywords
- latino,
- dairy,
- potatoes,
- vegetarian,
- gourmet entertains
Recipes
Hot and Sweet
Peru’s vibrant, multilayered cuisine is among the most captivating in the world. One spectacular meal offers a taste of the country’s sunny spices and incredible native ingredients.
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