How long can I store leftovers?

Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Can I make this sauce ahead?

Yes, prepare the sauce up to 2 days in advance and refrigerate it. Stir well before serving.

Is there a substitute for queso fresco?

Feta cheese or ricotta salata can be used as alternatives to queso fresco.

Can the spice level be adjusted?

Yes, reduce the Aji Amarillo paste for a milder flavor or increase for more heat.

How can I reheat leftovers?

Gently reheat the potatoes and sauce in the oven or microwave until warm.

Herbaceous Peruvian Papas a la Huancaína with Aji Amarillo Sauce

Name: Herbaceous Peruvian Papas a la Huancaína with Aji Amarillo Sauce
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Appetizer
Ingredients: 4 large Yukon Gold potatoes; 1/4 cup of salt for boiling; 1 tablespoon olive oil; 3 tablespoons Aji Amarillo paste; 1 cup queso fresco, crumbled; 1/2 cup evaporated milk; 3 tablespoons vegetable oil; 2 cloves garlic, minced; Salt and pepper to taste; 2 hard-boiled eggs, sliced; 8 black olives, pitted and halved; Fresh parsley, chopped; Red onion, thinly sliced

A vibrant, creamy potato dish with a spicy kick

This authentic Peruvian appetizer features tender potatoes surrounded by a luscious spiced cheese sauce accented by fresh herbs and bright yellow Aji Amarillo peppers.

1 h 30 min
4
Intermediate

Ingredients

For the Potatoes

4 large Yukon Gold potatoes

1/4 cup of salt for boiling

1 tablespoon olive oil

For the Aji Amarillo Sauce

3 tablespoons Aji Amarillo paste

1 cup queso fresco, crumbled

1/2 cup evaporated milk

3 tablespoons vegetable oil

2 cloves garlic, minced

Salt and pepper to taste

For the Garnishes

2 hard-boiled eggs, sliced

8 black olives, pitted and halved

Fresh parsley, chopped

Red onion, thinly sliced

Preparation

Marinating the Aji Amarillo Sauce

Combine paste and oil

In a small bowl, mix Aji Amarillo paste with vegetable oil until well combined.

Add minced garlic

Stir minced garlic into the paste and oil mixture.

Marinate mixture

Let the mixture marinate for at least 15 minutes to enhance flavors.

Preparing the Potatoes

Peel and slice potatoes

Peel the Yukon Gold potatoes and cut them into thick slices.

Boil potatoes

Boil the potato slices in salted water for about 20 minutes or until tender.

Drain and cool

Drain the potatoes and allow them to cool before arranging on a serving platter.

Ensure potatoes are fully cooked but not falling apart. Pro Tip: Use boiled Yukon Gold potatoes for their creamy texture.

Cooking Process

Sauce Blending

Blend the marinated Aji Amarillo paste mixture, queso fresco, and evaporated milk until smooth.

Adjusting Thickness

Add vegetable oil gradually while blending to achieve a creamy consistency.

Seasoning

Taste and season the sauce with salt and pepper as needed.

Plating & Serving