Herbaceous Peruvian Papas a la Huancaína with Aji Amarillo Sauce
This authentic Peruvian appetizer features tender potatoes surrounded by a luscious spiced cheese sauce accented by fresh herbs and bright yellow Aji Amarillo peppers.
Preparation
Get these tasks done before you start cooking.
Marinating the Aji Amarillo Sauce
- 1
Combine paste and oil
In a small bowl, mix Aji Amarillo paste with vegetable oil until well combined.
- 2
Add minced garlic
Stir minced garlic into the paste and oil mixture.
- 3
Marinate mixture
Let the mixture marinate for at least 15 minutes to enhance flavors.
Preparing the Potatoes
- 1
Peel and slice potatoes
Peel the Yukon Gold potatoes and cut them into thick slices.
- 2
Boil potatoes
Boil the potato slices in salted water for about 20 minutes or until tender.
- 3
Drain and cool
Drain the potatoes and allow them to cool before arranging on a serving platter.
Tip: Ensure potatoes are fully cooked but not falling apart. Pro Tip: Use boiled Yukon Gold potatoes for their creamy texture.
How to Make Herbaceous Peruvian Papas a la Huancaína with Aji Amarillo Sauce
Total time: 2 h · Yields 4 servings
- 1
Sauce Blending
Blend the marinated Aji Amarillo paste mixture, queso fresco, and evaporated milk until smooth.
- 2
Adjusting Thickness
Add vegetable oil gradually while blending to achieve a creamy consistency.
- 3
Seasoning
Taste and season the sauce with salt and pepper as needed.
Chef's Tips
Frequently asked questions
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.
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