A Peruvian classic just got a delicious makeover! If you love creamy, comforting dishes, you’re in for a treat with these 18 Papa a la Huancaina recipes. We’ve taken the traditional potato dish and added fun twists that are perfect for home cooks looking to explore new flavors. Get ready to discover easy, mouthwatering variations that will become your new go-to comfort food—let’s dive in!
Classic Papa a la Huancaina with Hard-Boiled Eggs
Okay, so you’re craving something creamy, comforting, and just a little bit different, right? Our take on this Peruvian classic is surprisingly simple to whip up at home. It’s the perfect make-ahead appetizer or light lunch that always impresses.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– Aji amarillo paste – 2 tbsp
– Evaporated milk – 1 (12 oz) can
– Saltine crackers – 1 sleeve (about 35 crackers)
– Feta cheese – 8 oz
– Vegetable oil – ¼ cup
– Garlic cloves – 2
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Hard-boiled eggs – 4
– Lettuce leaves – 4 large
– Potatoes – 4 medium Yukon Gold
Instructions
1. Place the 4 medium Yukon Gold potatoes in a large pot and cover them completely with cold water.
2. Bring the pot of potatoes to a boil over high heat, then reduce the heat to maintain a steady simmer.
3. Simmer the potatoes for 20-25 minutes, or until you can easily pierce them through to the center with a fork.
4. While the potatoes cook, add the 2 tbsp aji amarillo paste, 2 peeled garlic cloves, 8 oz feta cheese (crumbled), 1 sleeve of saltine crackers, and ¼ cup vegetable oil to a blender.
5. Tip: For the smoothest sauce, blend these base ingredients for 1 full minute before adding any liquid to help break down the crackers and cheese completely.
6. With the blender running on low speed, slowly pour in the entire can of evaporated milk through the opening in the lid.
7. Add ½ tsp salt and ¼ tsp black pepper to the blender.
8. Blend the mixture on high speed for 2-3 minutes, stopping to scrape down the sides once, until the sauce is completely smooth and uniform in color.
9. Once the potatoes are cooked, drain them in a colander and let them cool just until you can handle them, about 5 minutes.
10. Peel the warm potatoes and slice each one into ½-inch thick rounds.
11. Arrange 1 large lettuce leaf on each of 4 plates.
12. Place an even portion of the warm potato slices on top of each lettuce leaf.
13. Tip: The warmth of the potatoes helps the cool, creamy sauce cling to them better, creating a wonderful temperature contrast.
14. Peel the 4 hard-boiled eggs and slice each one in half lengthwise.
15. Place 2 hard-boiled egg halves on top of the potatoes on each plate.
16. Generously spoon the creamy Huancaina sauce over the potatoes and eggs on each plate, covering them completely.
17. Tip: If your sauce seems too thick after blending, you can thin it with a tablespoon or two of the potato cooking water or more milk until it reaches a pourable, gravy-like consistency.
That’s it! The final dish is all about contrasts—the cool, spicy, and tangy sauce against the warm, soft potatoes. The creamy texture from the blended cheese and crackers is incredibly rich and satisfying. Try serving it with extra crackers on the side for scooping up every last bit of sauce, or layer it all in a bowl for a deconstructed, scoopable salad.
Spicy Papa a la Huancaina with Aji Amarillo
Sometimes you just need a creamy, spicy potato dish that feels both comforting and exciting. Spicy Papa a la Huancaina with Aji Amarillo is exactly that—a Peruvian-inspired treat where tender potatoes get smothered in a vibrant, slightly spicy cheese sauce made with aji amarillo peppers. It’s surprisingly simple to whip up and perfect for a cozy dinner or a unique side.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Yukon Gold potatoes – 1.5 lbs
– Aji amarillo paste – ¼ cup
– Queso fresco – 8 oz
– Evaporated milk – 1 cup
– Saltine crackers – 6 crackers
– Vegetable oil – 2 tbsp
– Salt – ½ tsp
Instructions
1. Peel the Yukon Gold potatoes and cut them into 1-inch cubes.
2. Place the potato cubes in a large pot, cover with cold water, and add ½ tsp salt.
3. Bring the water to a boil over high heat, then reduce to a simmer and cook for 15–20 minutes until the potatoes are fork-tender.
4. Drain the potatoes in a colander and set them aside to cool slightly.
5. In a blender, combine the aji amarillo paste, queso fresco, evaporated milk, and saltine crackers.
6. Blend the mixture on high speed for 1–2 minutes until it’s completely smooth and creamy.
7. Heat 2 tbsp vegetable oil in a medium saucepan over medium heat.
8. Pour the blended sauce into the saucepan and cook, stirring constantly, for 5–7 minutes until it thickens slightly and bubbles gently.
9. Arrange the cooked potato cubes on a serving platter in a single layer.
10. Pour the warm sauce evenly over the potatoes, covering them completely.
11. Let the dish sit for 5 minutes before serving to allow the flavors to meld.
The sauce clings to the potatoes in a velvety, orange-hued blanket, with a subtle heat from the aji amarillo that builds slowly. For a fun twist, try serving it over grilled chicken or as a dip with crusty bread—it’s versatile enough to steal the show at any meal.
Vegan Papa a la Huancaina with Cashew Sauce
Sometimes you just need a creamy, comforting dish that happens to be vegan. This twist on the Peruvian classic swaps in cashews for a rich, dairy-free sauce that’s perfect for a cozy dinner or a festive appetizer. You’ll love how the tangy, spicy sauce pairs with tender potatoes and fresh toppings.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– Yukon gold potatoes – 1.5 lbs
– Raw cashews – 1 cup
– Water – ¾ cup
– Lemon juice – 2 tbsp
– Aji amarillo paste – 1 tbsp
– Garlic cloves – 2
– Salt – 1 tsp
– Black olives – ¼ cup
– Hard-boiled eggs – 2 (optional, for garnish)
– Lettuce leaves – 4
Instructions
1. Place the cashews in a bowl, cover them with boiling water, and let them soak for 10 minutes to soften for blending.
2. While the cashews soak, peel the potatoes and cut them into 1-inch cubes.
3. Add the potato cubes to a pot, cover them with cold water, and bring to a boil over high heat.
4. Reduce the heat to medium and simmer the potatoes for 15 minutes, or until they are fork-tender.
5. Drain the potatoes and set them aside to cool slightly.
6. Drain the soaked cashews and add them to a blender with ¾ cup of fresh water, lemon juice, aji amarillo paste, garlic cloves, and salt.
7. Blend the mixture on high speed for 2 minutes, scraping down the sides once, until it is completely smooth and creamy.
8. Arrange the lettuce leaves on a serving platter as a base.
9. Place the warm potato cubes evenly over the lettuce leaves.
10. Pour the cashew sauce generously over the potatoes, covering them completely.
11. Slice the black olives and hard-boiled eggs (if using) and scatter them on top for garnish.
12. Serve immediately while the potatoes are still warm.
Buttery potatoes soak up the zesty, nutty sauce, creating a dish that’s both hearty and refreshing. Try it with a side of crusty bread to scoop up every last bit of sauce, or add extra aji paste if you like a spicier kick.
Papa a la Huancaina Stuffed Avocados
Gather around, food friends! You know those moments when you want something creamy, spicy, and totally satisfying without spending hours in the kitchen? This Peruvian-inspired mash-up is your answer. It’s a cool, flavorful appetizer or light lunch that comes together in no time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– Ripe avocados – 2 large
– Saltine crackers – 8 crackers
– Aji amarillo paste – 2 tbsp
– Evaporated milk – ¼ cup
– Feta cheese – 4 oz
– Lime – 1
– Black olives – 8
– Hard-boiled eggs – 2
– Lettuce leaves – 4
Instructions
1. Halve the 2 large avocados lengthwise and remove the pits.
2. Scoop out about 2 tablespoons of flesh from each avocado half to create a larger cavity, placing the scooped flesh in a blender.
3. Add the 8 saltine crackers, 2 tablespoons aji amarillo paste, ¼ cup evaporated milk, and 4 oz feta cheese to the blender with the avocado flesh.
4. Blend the mixture on high speed for 45 seconds until completely smooth and creamy. (Tip: If the sauce seems too thick, add 1 more tablespoon of evaporated milk and blend for 10 seconds.)
5. Cut the 1 lime in half and squeeze the juice from one half over the 4 avocado halves to prevent browning.
6. Spoon the blended sauce generously into each avocado half cavity, dividing it evenly.
7. Slice the 2 hard-boiled eggs and place 2 slices on top of each stuffed avocado.
8. Place 2 black olives on each avocado half for garnish.
9. Arrange 1 lettuce leaf on each of 4 plates and place a stuffed avocado half on top.
10. Serve immediately. (Tip: For best texture, prepare the sauce just before serving to keep the avocados from getting soggy.)
Velvety smooth sauce meets the cool, buttery avocado for a delightful contrast. The aji amarillo paste gives it a gentle, fruity heat that’s not too overwhelming. Try serving these on a platter with extra lime wedges for squeezing, or crumble some extra feta on top for a salty crunch.
Grilled Potato Slices with Huancaina Sauce
Ditch the boring side dishes—these grilled potato slices with creamy huancaina sauce are about to become your new favorite summer cookout staple. They’re crispy, smoky, and packed with flavor, perfect for sharing with friends or enjoying as a satisfying snack. You’ll love how simple they are to throw together, yet they taste totally gourmet.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Russet potatoes – 2 large
– Olive oil – 2 tbsp
– Salt – 1 tsp
– Huancaina sauce – 1 cup
– Fresh cilantro – ¼ cup
– Lime – 1
Instructions
1. Preheat your grill to medium-high heat, about 400°F.
2. Scrub the russet potatoes thoroughly under cold water to remove any dirt.
3. Slice the potatoes into ¼-inch thick rounds using a sharp knife for even cooking.
4. In a large bowl, toss the potato slices with olive oil and salt until evenly coated.
5. Place the potato slices directly on the grill grates in a single layer, avoiding overlap.
6. Grill the potatoes for 7–8 minutes per side, flipping once with tongs when grill marks appear.
7. Check for doneness by piercing a slice with a fork—it should be tender inside and crispy outside.
8. Remove the grilled potatoes from the grill and transfer them to a serving platter.
9. Drizzle the huancaina sauce generously over the warm potato slices.
10. Chop the fresh cilantro finely and sprinkle it evenly over the top.
11. Cut the lime in half and squeeze the juice from one half over the dish.
12. Serve immediately while hot and crispy.
Unbelievably crispy on the outside and fluffy inside, these potatoes pair perfectly with the creamy, slightly spicy huancaina sauce. The fresh cilantro and lime add a bright, zesty finish that cuts through the richness. Try stacking them high on a platter for a fun appetizer or serving alongside grilled meats for a complete meal—they’re sure to disappear fast!
Papa a la Huancaina Salad with Quinoa
Zesty Peruvian flavors meet healthy grains in this vibrant Papa a la Huancaina Salad with Quinoa. You get creamy, spicy sauce over tender potatoes and fluffy quinoa—it’s a satisfying lunch or side dish that’s packed with protein and flavor. Trust me, it’s way more exciting than your usual salad bowl.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Quinoa – 1 cup
– Water – 2 cups
– Potatoes – 1.5 lbs
– Aji amarillo paste – 2 tbsp
– Evaporated milk – ½ cup
– Feta cheese – 4 oz
– Saltine crackers – 6 crackers
– Vegetable oil – 2 tbsp
– Salt – 1 tsp
– Black olives – ¼ cup
– Hard-boiled eggs – 2
– Lettuce leaves – 4 leaves
Instructions
1. Rinse 1 cup of quinoa under cold water in a fine-mesh strainer for 30 seconds to remove bitterness.
2. Combine the rinsed quinoa and 2 cups of water in a medium saucepan, bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
3. Peel and cube 1.5 lbs of potatoes into 1-inch pieces.
4. Place the potato cubes in a large pot, cover with cold water, add 1 tsp of salt, bring to a boil over high heat, and boil for 10–12 minutes until fork-tender.
5. Drain the potatoes in a colander and let them cool to room temperature for 5 minutes.
6. In a blender, combine 2 tbsp aji amarillo paste, ½ cup evaporated milk, 4 oz feta cheese, 6 saltine crackers, and 2 tbsp vegetable oil.
7. Blend the mixture on high speed for 1–2 minutes until completely smooth and creamy, scraping down the sides once with a spatula.
8. Arrange 4 lettuce leaves on a serving platter as a base.
9. Spread the cooked quinoa evenly over the lettuce leaves.
10. Top the quinoa with the cooled potato cubes.
11. Pour the blended sauce over the potatoes and quinoa, covering them evenly.
12. Slice 2 hard-boiled eggs and ¼ cup black olives, then garnish the salad with them.
13. Chill the assembled salad in the refrigerator for 10 minutes before serving to let flavors meld.
Now, you’ve got a dish with a creamy, slightly spicy sauce that clings to every bite of potato and quinoa. The textures play off each other—soft potatoes, fluffy grains, and crunchy olives—making it a hearty yet refreshing meal. Try serving it with extra aji amarillo paste on the side for a kick, or layer it in jars for a portable picnic treat.
Baked Papa a la Huancaina with Cheese Crust
Venturing into Peruvian comfort food? This baked twist on Papa a la Huancaina is the cozy, cheesy upgrade your weeknight dinners need. You’ll get all the creamy, spicy goodness of the classic sauce, but with a golden cheese crust that makes it irresistible. It’s basically a potato casserole that feels fancy but comes together with minimal fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– Yukon Gold potatoes – 2 lbs
– Vegetable oil – 1 tbsp
– Aji amarillo paste – 2 tbsp
– Evaporated milk – 1 cup
– Saltine crackers – 10 crackers
– Queso fresco – 1 cup, crumbled
– Monterey Jack cheese – 1 cup, shredded
– Salt – ½ tsp
Instructions
1. Preheat your oven to 400°F.
2. Scrub the Yukon Gold potatoes, then cut them into 1-inch cubes.
3. Toss the potato cubes with 1 tbsp of vegetable oil and ½ tsp of salt in a large bowl.
4. Spread the potatoes in a single layer on a baking sheet and bake for 25 minutes, or until fork-tender and lightly golden.
5. While the potatoes bake, combine 2 tbsp aji amarillo paste and 1 cup evaporated milk in a blender.
6. Add 10 saltine crackers and 1 cup crumbled queso fresco to the blender.
7. Blend the mixture on high speed for 1-2 minutes until completely smooth and creamy. Tip: If the sauce seems too thick, add a splash more evaporated milk to reach a pourable consistency.
8. Transfer the baked potatoes to a 9×13-inch baking dish in an even layer.
9. Pour the blended sauce evenly over the potatoes, using a spatula to coat them thoroughly.
10. Sprinkle 1 cup shredded Monterey Jack cheese evenly over the top of the sauced potatoes.
11. Bake the dish at 400°F for 15-20 minutes, until the cheese is melted, bubbly, and golden brown. Tip: For an extra crispy crust, broil for the final 2-3 minutes, watching closely to prevent burning.
12. Remove the dish from the oven and let it rest for 5 minutes before serving. Tip: This resting time allows the sauce to thicken slightly so it doesn’t run off the potatoes.
Absolutely creamy and rich, the sauce clings to each tender potato cube while the cheese crust adds a satisfying salty crunch. The aji amarillo gives it a gentle, fruity heat that’s not too spicy—perfect for scooping up with crusty bread or serving over rice for a heartier meal. Leftovers reheat beautifully, making it a great make-ahead option for busy days.
Papa a la Huancaina Empanadas
Holiday gatherings call for something special, and these empanadas deliver. You get all the creamy, spicy goodness of Peru’s classic papa a la huancaina wrapped in a crispy, golden crust. It’s a fun twist that’ll have everyone asking for the recipe.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 25 minutes
Ingredients
– All-purpose flour – 2 cups
– Unsalted butter – ½ cup (cold, cubed)
– Ice water – ¼ cup
– Salt – ½ tsp
– Yukon Gold potatoes – 1 lb
– Queso fresco – 1 cup (crumbled)
– Aji amarillo paste – 2 tbsp
– Evaporated milk – ½ cup
– Vegetable oil – 2 tbsp
– Egg – 1 (beaten)
Instructions
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Peel the potatoes, cut them into 1-inch chunks, and place them in a medium pot.
3. Cover the potatoes with cold water, add a pinch of salt, and bring to a boil over high heat.
4. Reduce the heat to medium and simmer the potatoes for 15 minutes, or until a fork pierces them easily.
5. Drain the potatoes thoroughly and transfer them to a large bowl to cool for 5 minutes.
6. Mash the potatoes with a fork until mostly smooth, leaving a few small lumps for texture.
7. Add the crumbled queso fresco, aji amarillo paste, and evaporated milk to the mashed potatoes.
8. Mix the filling with a spatula until fully combined and creamy; set aside.
9. In a separate large bowl, combine the flour and ½ tsp salt.
10. Cut the cold, cubed butter into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
11. Gradually add the ice water, 1 tablespoon at a time, mixing with a fork until the dough just comes together.
12. Tip: Handle the dough as little as possible to keep the crust flaky.
13. Turn the dough onto a lightly floured surface and knead gently 2-3 times to form a smooth ball.
14. Roll the dough out to ⅛-inch thickness using a rolling pin.
15. Cut the dough into 12 circles, each about 5 inches in diameter, using a round cutter or a bowl.
16. Spoon 2 tablespoons of the potato filling onto the center of each dough circle.
17. Fold each circle in half over the filling to create a half-moon shape.
18. Press the edges firmly together with your fingers, then crimp them with a fork to seal.
19. Tip: Make sure the edges are sealed well to prevent filling from leaking during baking.
20. Place the empanadas on the prepared baking sheet, spacing them 1 inch apart.
21. Brush the tops of each empanada lightly with the beaten egg using a pastry brush.
22. Bake the empanadas in the preheated oven for 20-25 minutes, or until the crust is golden brown and crisp.
23. Tip: Rotate the baking sheet halfway through baking for even browning.
24. Remove the empanadas from the oven and let them cool on the sheet for 5 minutes before serving.
So, you end up with a crispy, buttery shell that shatters to reveal that velvety, slightly spicy potato filling. The queso fresco adds a salty tang that balances the heat from the aji amarillo perfectly. Serve them warm with a simple side salad or a dollop of crema for dipping—they’re fantastic as a party appetizer or a cozy dinner.
Huancaina-Stuffed Bell Peppers with Potatoes
Kicking off the holiday season with a cozy, comforting dish is always a win. Today, let’s make Huancaina-Stuffed Bell Peppers with Potatoes—a vibrant, creamy, and satisfying meal that’s perfect for a festive dinner or a cozy night in. You’ll love how the rich huancaina sauce pairs with the sweet peppers and hearty potatoes.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
– Bell peppers – 4 large
– Potatoes – 2 large
– Vegetable oil – 2 tbsp
– Onion – 1 medium
– Garlic – 2 cloves
– Huancaina sauce – 1 cup
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. Peel the potatoes and cut them into ½-inch cubes.
4. Heat the vegetable oil in a large skillet over medium heat for 2 minutes.
5. Dice the onion and mince the garlic, then add them to the skillet.
6. Sauté the onion and garlic for 5 minutes, stirring occasionally, until softened and fragrant.
7. Add the potato cubes to the skillet and cook for 10 minutes, stirring every 2 minutes, until they start to turn golden brown.
8. Stir in the huancaina sauce, salt, and black pepper, and cook for 3 minutes, mixing well to coat everything evenly.
9. Fill each bell pepper with the potato mixture, packing it gently to avoid gaps.
10. Place the stuffed peppers in a baking dish and bake in the preheated oven for 25 minutes, until the peppers are tender and slightly charred at the edges.
11. Remove from the oven and let cool for 5 minutes before serving.
Now, dig into this delightful dish! The peppers become wonderfully tender and sweet, while the potatoes soak up the creamy, slightly spicy huancaina sauce for a rich, comforting bite. Naturally, you can serve these peppers over a bed of rice or with a simple green salad for a complete meal—it’s a crowd-pleaser that’s as easy to make as it is delicious.
Papa a la Huancaina Soup with Crispy Potatoes
Gather around, friends—I’ve got a cozy, creamy soup that’s perfect for chilly evenings. It’s a twist on the classic Peruvian Papa a la Huancaina, turned into a comforting bowl with crispy potatoes on top. You’ll love how simple it is to whip up!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– Olive oil – 2 tbsp
– Yellow onion – 1 medium, chopped
– Garlic – 3 cloves, minced
– Aji amarillo paste – ¼ cup
– Evaporated milk – 1 cup
– Queso fresco – ½ cup, crumbled
– Vegetable broth – 4 cups
– Yukon Gold potatoes – 1 lb, peeled and cubed
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Heat 1 tbsp olive oil in a large pot over medium heat for 1 minute.
2. Add the chopped onion and cook for 5 minutes, stirring occasionally, until softened.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Mix in the aji amarillo paste and cook for 2 minutes to deepen the flavor.
5. Pour in the evaporated milk and vegetable broth, then bring to a simmer over medium-high heat.
6. Add the cubed potatoes, salt, and black pepper to the pot.
7. Reduce heat to medium-low, cover, and simmer for 20 minutes until the potatoes are fork-tender.
8. While the soup simmers, heat the remaining 1 tbsp olive oil in a skillet over medium-high heat.
9. Cut 2 of the cooked potato cubes into smaller pieces and pan-fry them in the skillet for 5–7 minutes, flipping once, until golden and crispy.
10. Remove the soup from heat and let it cool slightly for 5 minutes.
11. Carefully transfer the soup to a blender, add the crumbled queso fresco, and blend on high for 1 minute until smooth and creamy.
12. Return the blended soup to the pot and reheat over low heat for 2–3 minutes, stirring gently.
13. Ladle the soup into bowls and top with the crispy potatoes.
Enjoy this velvety soup with a hint of spice from the aji amarillo—it’s rich and satisfying. The crispy potatoes add a delightful crunch that contrasts the smooth texture perfectly. Try serving it with a side of crusty bread or a fresh salad for a complete meal.
Papa a la Huancaina Tacos with Fresh Herbs
Brace yourself for a flavor explosion that’s about to become your new favorite taco night hero. This twist on Peruvian papa a la huancaína swaps the traditional boiled potatoes for a creamy, spicy sauce that’s perfect for stuffing into warm tortillas. You’re going to love how the fresh herbs brighten everything up.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– Corn tortillas – 8
– Queso fresco – 1 cup, crumbled
– Aji amarillo paste – 2 tbsp
– Evaporated milk – ½ cup
– Saltine crackers – 6
– Garlic – 1 clove
– Olive oil – 2 tbsp
– Fresh cilantro – ¼ cup, chopped
– Fresh mint – 2 tbsp, chopped
– Lime – 1
– Hard-boiled eggs – 2, sliced
– Black olives – ¼ cup, sliced
Instructions
1. Place the queso fresco, aji amarillo paste, evaporated milk, saltine crackers, and garlic clove in a blender.
2. Blend the mixture on high speed for 1 minute until completely smooth and creamy.
3. Heat the olive oil in a small saucepan over medium heat for 1 minute.
4. Pour the blended sauce into the saucepan and cook for 5 minutes, stirring constantly, until it thickens slightly.
5. Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
6. Spoon 2 tablespoons of the warm sauce onto the center of each tortilla.
7. Top each taco with sliced hard-boiled eggs and black olives.
8. Sprinkle the chopped cilantro and mint evenly over the tacos.
9. Cut the lime in half and squeeze juice from one half over the assembled tacos.
10. Serve immediately while the tortillas are still warm.
Wow, the creamy, slightly spicy sauce paired with the cool herbs and briny olives creates an incredible texture contrast. The lime juice adds a necessary zing that cuts through the richness perfectly. For a fun twist, try serving these open-faced on a platter as appetizers with extra sauce for dipping.
Huancaina Potato Skewers with Grilled Vegetables
Just imagine this: you’re craving something hearty yet fresh, and these Huancaina Potato Skewers with Grilled Vegetables hit the spot perfectly. They’re a fun twist on classic flavors, combining creamy sauce with smoky veggies for a meal that feels both comforting and vibrant.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– Potatoes – 4 medium
– Bell peppers – 2
– Zucchini – 1
– Olive oil – 2 tbsp
– Salt – 1 tsp
– Huancaina sauce – 1 cup
– Wooden skewers – 8
Instructions
1. Preheat your grill to 400°F.
2. Wash and cut the potatoes into 1-inch cubes.
3. Place the potato cubes in a pot of boiling water and cook for 8 minutes until fork-tender.
4. Drain the potatoes and let them cool slightly.
5. While the potatoes cool, slice the bell peppers and zucchini into 1-inch pieces.
6. Thread the potato cubes, bell pepper pieces, and zucchini pieces alternately onto the wooden skewers.
7. Brush the skewers lightly with olive oil and sprinkle with salt.
8. Place the skewers on the preheated grill and cook for 5 minutes.
9. Flip the skewers and cook for another 5 minutes until the vegetables are charred and tender.
10. Remove the skewers from the grill and let them rest for 2 minutes.
11. Drizzle the huancaina sauce generously over the skewers before serving.
12. Serve immediately while warm.
Perfectly balanced, these skewers offer a creamy, tangy kick from the huancaina sauce that melds beautifully with the smoky, charred veggies. Try pairing them with a simple side salad or extra sauce for dipping to make it a full meal—they’re sure to become a summer favorite!
Papa a la Huancaina Pizza with Potato Crust
Venturing into fusion cuisine can be surprisingly simple and delicious. This recipe combines the creamy, spicy heart of a Peruvian classic with the universally loved pizza format, all on a unique potato crust. You’ll end up with a comforting, shareable dish that’s perfect for a casual dinner or a fun weekend project.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 25 minutes
Ingredients
– Russet potato – 1 large (about 1 lb)
– Olive oil – 2 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Aji amarillo paste – 2 tbsp
– Evaporated milk – ½ cup
– Queso fresco – 1 cup, crumbled
– Saltine crackers – 6 crackers
– Hard-boiled egg – 1, sliced
– Black olives – ¼ cup, sliced
Instructions
1. Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper.
2. Peel the russet potato and grate it using the large holes of a box grater.
3. Place the grated potato in a clean kitchen towel and squeeze firmly over the sink to remove as much liquid as possible; this tip is crucial for a crispier crust.
4. In a medium bowl, mix the squeezed potato with 1 tablespoon of olive oil, ½ teaspoon of salt, and ¼ teaspoon of black pepper until well combined.
5. Press the potato mixture evenly onto the prepared baking sheet into a 10-inch round, about ¼-inch thick.
6. Bake the potato crust in the preheated oven for 15 minutes, or until the edges start to turn golden brown and crisp.
7. While the crust bakes, make the sauce: in a blender, combine 2 tablespoons of aji amarillo paste, ½ cup of evaporated milk, 1 cup of crumbled queso fresco, and 6 saltine crackers.
8. Blend the sauce ingredients on high speed for about 1 minute until completely smooth and creamy; if it seems too thick, you can add a splash more milk—this tip ensures a pourable consistency.
9. Remove the baked potato crust from the oven and spread the blended sauce evenly over the top, leaving a small border around the edges.
10. Arrange the sliced hard-boiled egg and ¼ cup of sliced black olives on top of the sauce.
11. Drizzle the remaining 1 tablespoon of olive oil over the pizza.
12. Return the pizza to the oven and bake for an additional 10 minutes, just until the toppings are heated through and the sauce is set; watch closely to avoid over-browning—this final tip guarantees perfect results.
Delightfully creamy and subtly spicy, this pizza offers a fun twist with its crispy potato base. The cool, sliced egg and briny olives balance the rich huancaina sauce beautifully. Try serving it with a simple green salad or as an appetizer cut into small squares for your next gathering.
Papa a la Huancaina Casserole with Layers of Cheese
Brace yourself for a cozy, cheesy twist on a Peruvian classic that’s perfect for feeding a crowd. You’ll love how the creamy, spicy sauce and tender potatoes bake together into one irresistible dish. It’s comfort food with a kick, and it’s surprisingly simple to pull off.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– Yukon Gold potatoes – 2 lbs
– Vegetable oil – 2 tbsp
– Yellow onion – 1, diced
– Aji amarillo paste – ¼ cup
– Evaporated milk – 1 (12 oz) can
– Saltine crackers – 10
– Queso fresco – 8 oz, crumbled
– Monterey Jack cheese – 1 cup, shredded
– Eggs – 2, hard-boiled and sliced
– Black olives – ¼ cup, sliced
Instructions
1. Preheat your oven to 375°F (190°C).
2. Peel the Yukon Gold potatoes and cut them into ½-inch cubes.
3. Place the potato cubes in a large pot, cover with water, and bring to a boil over high heat.
4. Reduce the heat to medium and simmer the potatoes for 10–12 minutes, until fork-tender.
5. Drain the potatoes thoroughly in a colander and set them aside to cool slightly.
6. Heat the vegetable oil in a large skillet over medium heat.
7. Add the diced yellow onion and sauté for 5–7 minutes, until softened and translucent.
8. Stir in the aji amarillo paste and cook for 1 minute to release its flavor.
9. Pour in the evaporated milk and bring the mixture to a gentle simmer.
10. Crumble the saltine crackers into the skillet and stir until they dissolve into the sauce, about 2 minutes.
11. Remove the skillet from the heat and fold in the crumbled queso fresco until the sauce is smooth.
12. In a 9×13-inch baking dish, spread half of the cooked potato cubes in an even layer.
13. Pour half of the cheese sauce over the potatoes, spreading it evenly with a spatula.
14. Sprinkle half of the shredded Monterey Jack cheese on top of the sauce.
15. Repeat the layers with the remaining potatoes, sauce, and Monterey Jack cheese.
16. Arrange the sliced hard-boiled eggs and black olives decoratively over the top layer.
17. Bake the casserole in the preheated oven for 25–30 minutes, until the cheese is bubbly and golden brown.
18. Let the casserole rest for 10 minutes before serving to allow the layers to set.
Zesty and creamy, this casserole boasts a velvety texture from the melted cheeses and a gentle heat from the aji amarillo. Serve it warm with a simple green salad for a complete meal, or scoop it onto toasted bread for a hearty open-faced sandwich. Leftovers reheat beautifully, making it a fantastic make-ahead option for busy weeknights.
Huancaina-Stuffed Baked Potatoes
Dinner just got a major upgrade with these creamy, spicy potatoes. You’re basically taking a classic baked potato and stuffing it with a vibrant Peruvian-inspired sauce for a fun twist. It’s the perfect cozy meal that feels fancy but is totally doable on a weeknight.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 60 minutes
Ingredients
– Russet potatoes – 4 large
– Vegetable oil – 1 tbsp
– Salt – 1 tsp
– Queso fresco – 1 cup, crumbled
– Aji amarillo paste – 2 tbsp
– Evaporated milk – ½ cup
– Saltine crackers – 4 crackers
– Vegetable oil – 2 tbsp
Instructions
1. Preheat your oven to 400°F.
2. Scrub the 4 russet potatoes clean and pat them completely dry with a towel.
3. Prick each potato all over with a fork about 8-10 times to let steam escape.
4. Rub the 1 tbsp of vegetable oil and the 1 tsp of salt all over the potato skins.
5. Place the potatoes directly on the middle oven rack with a baking sheet on the rack below to catch any drips.
6. Bake for 50-60 minutes, or until the potatoes are tender when pierced with a fork.
7. While the potatoes bake, make the huancaina sauce by combining 1 cup crumbled queso fresco, 2 tbsp aji amarillo paste, ½ cup evaporated milk, and 4 saltine crackers in a blender.
8. Tip: For a smoother sauce, let the evaporated milk and queso fresco sit at room temperature for 10 minutes before blending.
9. Blend the sauce ingredients on high speed until completely smooth, about 1-2 minutes.
10. Heat the 2 tbsp of vegetable oil in a small saucepan over medium heat for 1 minute.
11. Pour the blended sauce into the hot oil and cook, stirring constantly, for 3-4 minutes until it thickens slightly. Remove from heat.
12. Tip: The sauce is ready when it coats the back of a spoon without immediately running off.
13. Once the potatoes are baked, let them cool just enough to handle, about 5 minutes.
14. Slice each potato open lengthwise and fluff the insides gently with a fork.
15. Divide the warm huancaina sauce evenly among the potatoes, spooning it over the fluffed flesh.
16. Tip: For extra flavor, you can mix a spoonful of the sauce into the potato flesh before adding the rest on top.
17. Serve the potatoes immediately while hot.
Here’s the best part: you get the fluffy, steamy potato contrasting with the creamy, slightly spicy sauce that clings to every bite. Honestly, they’re fantastic just as is, but for a party, you could set up a topping bar with extra queso fresco, sliced olives, or a drizzle of crema.
Papa a la Huancaina Nachos with Yellow Pepper Sauce
Veg out with a fun twist on two classics! These nachos swap the usual cheese sauce for a creamy Peruvian yellow pepper sauce, and instead of tortilla chips, you get crispy potato slices. It’s a mashup that’s surprisingly easy to pull off for a crowd.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– Russet potatoes – 2 large
– Vegetable oil – 2 tbsp
– Salt – 1 tsp
– Aji amarillo paste – ¼ cup
– Evaporated milk – ½ cup
– Saltine crackers – 6
– Queso fresco – 1 cup, crumbled
– Black olives – ¼ cup, sliced
– Hard-boiled eggs – 2, sliced
Instructions
1. Preheat your oven to 425°F.
2. Scrub the 2 large russet potatoes clean under cold running water.
3. Slice the potatoes into ¼-inch thick rounds using a sharp knife or mandoline for even cooking.
4. Toss the potato slices with 2 tbsp vegetable oil and 1 tsp salt in a large bowl until evenly coated.
5. Arrange the potato slices in a single layer on two large baking sheets.
6. Bake the potatoes for 20-25 minutes, flipping them halfway through, until they are golden brown and crispy at the edges.
7. While the potatoes bake, make the sauce: combine ¼ cup aji amarillo paste, ½ cup evaporated milk, and the 6 saltine crackers in a blender.
8. Blend the sauce mixture on high speed for 1 full minute until completely smooth and creamy. (Tip: Let the crackers soak in the milk for a minute before blending for easier breakdown.)
9. Remove the baked potato chips from the oven and let them cool on the sheets for 2 minutes to crisp up further.
10. Transfer the warm potato chips to a large serving platter, arranging them in an even layer.
11. Pour the blended yellow pepper sauce evenly over the top of the potato chips.
12. Sprinkle 1 cup of crumbled queso fresco evenly over the sauced chips.
13. Scatter ¼ cup of sliced black olives and the sliced hard-boiled eggs over the top.
14. Serve the nachos immediately while the potato chips are still warm and crisp.
Keep the party going with this vibrant plate. The crispy potatoes hold up beautifully under the creamy, slightly spicy sauce, and the cool queso fresco and eggs add lovely contrast. For a real showstopper, arrange everything on a big platter and let everyone dig in family-style.
Papa a la Huancaina Sliders with Mini Potato Buns
Diving into holiday appetizers doesn’t have to be complicated. These sliders take the classic Peruvian papa a la huancaina and make it party-friendly with mini potato buns. You get that creamy, slightly spicy cheese sauce and tender potatoes in every bite.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– Yukon Gold potatoes – 1 lb
– Mini potato buns – 12
– Queso fresco – 8 oz
– Evaporated milk – ½ cup
– Aji amarillo paste – 2 tbsp
– Saltine crackers – 4
– Vegetable oil – 2 tbsp
– Black olives – 12
– Lettuce leaves – 12 small
Instructions
1. Peel the Yukon Gold potatoes and cut them into 1-inch cubes.
2. Place the potato cubes in a medium pot, cover with cold water, and bring to a boil over high heat.
3. Reduce heat to medium and simmer the potatoes for 10-12 minutes until fork-tender, then drain and set aside to cool slightly.
4. In a blender, combine the queso fresco, evaporated milk, aji amarillo paste, and saltine crackers.
5. Blend the mixture on high speed for 1-2 minutes until completely smooth and creamy.
6. Heat the vegetable oil in a small skillet over medium heat until it shimmers, about 2 minutes.
7. Carefully pour the blended cheese sauce into the hot oil and cook, stirring constantly, for 3-4 minutes until thickened.
8. Remove the sauce from heat and let it cool for 5 minutes to thicken further (this prevents soggy buns).
9. Slice the mini potato buns in half horizontally using a serrated knife for clean cuts.
10. Place one small lettuce leaf on the bottom half of each bun.
11. Divide the warm potato cubes evenly among the 12 bottom bun halves.
12. Spoon about 1 tablespoon of the warm cheese sauce over the potatoes on each slider.
13. Top each with one black olive, then place the top bun halves.
14. Arrange the sliders on a platter and serve immediately.
Ready to impress? The soft potato buns soak up just enough of that creamy, tangy sauce without getting mushy. For a fun twist, skewer them with decorative picks or serve alongside extra sauce for dipping—they disappear fast at any gathering.
Huancaina Potato Croquettes with Dipping Sauce
Oh, you’re going to love these crispy, cheesy potato croquettes with a zesty dipping sauce—they’re the perfect party snack or cozy appetizer that’ll have everyone asking for the recipe.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– Russet potatoes – 2 large
– Vegetable oil – 2 cups
– Eggs – 2
– Breadcrumbs – 1 cup
– Queso fresco – ½ cup, crumbled
– Aji amarillo paste – 2 tbsp
– Evaporated milk – ¼ cup
– Salt – ½ tsp
Instructions
1. Peel the potatoes, cut them into chunks, and boil in salted water for 15 minutes until fork-tender.
2. Drain the potatoes thoroughly and mash them in a bowl until smooth—tip: let them cool slightly to avoid a sticky texture.
3. Stir in the crumbled queso fresco, aji amarillo paste, and salt until well combined.
4. Shape the mixture into small, even-sized balls, about 1 inch in diameter.
5. Beat the eggs in a shallow bowl and place the breadcrumbs in another shallow bowl.
6. Dip each potato ball first into the beaten eggs, then roll in the breadcrumbs to coat evenly—tip: press gently to help the breadcrumbs stick.
7. Heat the vegetable oil in a deep skillet to 350°F, using a thermometer for accuracy.
8. Fry the croquettes in batches for 3–4 minutes until golden brown and crispy, turning occasionally.
9. Remove with a slotted spoon and drain on paper towels—tip: don’t overcrowd the skillet to ensure even cooking.
10. For the dipping sauce, whisk together the evaporated milk and remaining aji amarillo paste in a small bowl until smooth.
11. Serve the croquettes warm with the dipping sauce on the side.
Golden and crunchy on the outside with a creamy, spicy potato filling, these croquettes offer a delightful contrast in textures. The dipping sauce adds a tangy kick that balances the richness—try serving them as a fun appetizer with a squeeze of lime for extra zest.
Summary
Hearty and versatile, these 18 creamy Papa a la Huancaina recipes offer delicious twists on a classic. Perfect for home cooks looking to explore new flavors, they’re sure to become family favorites. We’d love to hear which one you try first—leave a comment with your top pick and share this roundup on Pinterest to spread the creamy goodness!
