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Papa a la huancaína

Cold boiled potato under a warm yellow cheese sauce with chilli in it.

Papa a la huancaína
Photo: Feralbt, CC BY 3.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

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How to make papa a la huancaína

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

The yellow sauce

30 minutes · serves 4 · Very easy

What you need

  • 6 waxy potatoes
  • 200g queso fresco or feta
  • 3 tbsp aji amarillo paste
  • 150ml evaporated milk
  • 6 cream crackers
  • 1 garlic clove
  • 2 hard-boiled eggs
  • Black olives
  • Lettuce leaves

What you do

  1. 1Boil the potatoes whole in salted water until a knife slides in. Cool and slice thick.
  2. 2Blitz the cheese, chilli paste, milk, crackers and garlic until completely smooth. The crackers are the thickener — add more if it is loose.
  3. 3Taste for salt. It should be sharp and hot enough to notice.
  4. 4Lay the potato on lettuce, pour the sauce over so it covers.
  5. 5Halved egg and olives on top. Serve cold with the sauce at room temperature.

Quicker, with cream cheese

20 minutes · serves 3 · Very easy

What you need

  • Potatoes
  • Cream cheese
  • Aji amarillo paste
  • Milk
  • Garlic
  • Eggs

What you do

  1. 1Blitz cream cheese, chilli paste, a splash of milk and garlic.
  2. 2Over boiled sliced potato, egg on top.