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A cast iron platter with Peruvian roasted potatoes, Peruvian yellow sauce, and garnishes.

Papas a la Huancaína Recipe

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Tamara Andersen
A Peruvian traditional appetizer with a twist - roasted potatoes with a lightened up huancaína sauce (Peruvian yellow sauce).
5 from 1 vote

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Appetizer, Side Dishes
Cuisine Peruvian
Servings 4 servings
Calories 248 kcal

Ingredients
  

Roasted Potatoes

  • 4 medium yukon gold potatoes - peeled if desired and sliced ½" thick
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt
  • several grinds fresh ground pepper

Huancaína Sauce

  • 1 bulb roasted garlic - or 2 cloves fresh garlic minced
  • 1 small shallot - cut in chunks
  • ¼ cup plain Greek yogurt
  • ¼ cup mayonnaise
  • 1 to 2 tablespoons ají amarillo paste - to taste
  • 2 ounces queso fresco - cut in cubes
  • ½ teaspoon ground turmeric
  • 1 teaspoon tomato paste
  • 1 tablespoon fresh lime juice
  • 1 tablespoon olive oil
  • ¼ to ½ cup milk or cream - see Ingredients Notes in post
  • sea salt and fresh ground pepper - to taste

Papa a la Huancaína

  • lettuce leaves
  • cooled, sliced potatoes - roasted or boiled*
  • 2 hard-cooked eggs - quartered
  • black olives, lime wedges, avocados - as desired

Instructions

  • Preheat the oven to 400℉/204℃. Peel potatoes if desired. Cut into ½" thick slices, and toss with olive oil, sea salt, and pepper.
  • Spread potatoes out on an ovenproof baking dish. Place in the preheated oven. Roast until tender (40-60 minutes), stirring occasionally to facilitate browning. Remove from the oven, and allow them to cool to room temperature.
  • While the potatoes roast, make the huancaína sauce. Add all ingredients to the bowl of a food processor, season and adjust as desired.
  • Make the garnishes - boil eggs (important!), drain olives, and if desired, slice avocado, lime, and cilantro.
  • Arrange lettuce leaves on a platter. Top with the cooled and sliced potatoes. Pour the huancaína sauce over top, and garnish as desired. Serve chilled or at room temperature.

Notes

Consistency of the huancaína sauce should be similar to pourable pancake batter.
If you prefer to boil the sliced potatoes, boil them in salted water until barely tender, then drain. DO NOT OVERCOOK, or they will fall apart. This may take 10-15 minutes depending on thickness.

Nutrition

Calories: 248kcal | Carbohydrates: 29g | Protein: 7g | Fat: 12g

NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com