Potatoes à la Huancaina

Potatoes à la Huancaina Recipe - Vegetarian Food from Peru

Region / culture: Peru | Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 4 |

Vegetarian diet

Introduction

Potatoes à la Huancaina is a traditional Peruvian dish that features sliced potatoes topped with a creamy, spicy cheese sauce. This dish is a popular appetizer or side dish in Peru and is loved for its rich and flavorful taste.

History

Potatoes à la Huancaina originated in the Huancayo region of Peru, where it is a staple dish in the local cuisine. The dish is believed to have been created by the indigenous people of Peru, who used local ingredients such as potatoes, cheese, and chilies to create a delicious and satisfying meal.

Ingredients

2 lb (907 g) white potatoes
1 tbsp olive oil
0.5 medium onion, sliced
0.5 tbsp yellow chili
1 cup non-fat cottage cheese
2 oz (57 g) grated cheese
0.5 cup skim milk
1 head romaine lettuce
2 tbsp chopped fresh parsley
6 black olives

How to prepare

Cover the potatoes with water.
Bring the water to a boil and cook the potatoes until they are tender.
Drain the potatoes and let them cool.
Peel the potatoes and slice them into rounds that are 0.5 inches thick.
In a skillet, heat the olive oil over medium heat.
Add the onion and chile to the skillet and cook for about 6 minutes.
Transfer the cooked onion to a blender and add the cottage cheese, grated cheese, and skim milk.
Blend the ingredients until they form a smooth sauce.
Arrange some potato slices on top of the lettuce and spoon the sauce over them.
Sprinkle the dish with chopped parsley and garnish each serving with an olive.
Serve the dish with grilled fish.

Variations

Add boiled eggs or avocado slices on top of the potatoes for extra protein and flavor.
Use sweet potatoes or yams instead of white potatoes for a different twist on the dish.
Substitute the yellow chili with aji amarillo paste for a more authentic Peruvian flavor.

Cooking Tips & Tricks

Be sure to cook the potatoes until they are tender but still firm, as they will continue to cook slightly when the sauce is added.

- Adjust the amount of yellow chili to suit your taste preferences – add more for a spicier sauce or less for a milder flavor.

- For a smoother sauce, blend the ingredients in a high-speed blender until completely smooth.

- Garnish the dish with additional chopped parsley or black olives for a pop of color and flavor.

Serving Suggestions

Serve Potatoes à la Huancaina as an appetizer or side dish alongside grilled fish or chicken. Pair with a fresh salad or steamed vegetables for a complete meal.

Cooking Techniques

Boiling, sautéing, blending

Ingredient Substitutions

Use regular cottage cheese instead of non-cottage cheese if preferred.

- Substitute whole milk for skim milk for a creamier sauce.

- Use any type of lettuce for the base of the dish.

Make Ahead Tips

Prepare the sauce in advance and store it in the refrigerator for up to 2 days. Cook the potatoes and assemble the dish just before serving for the best taste and texture.

Presentation Ideas

Arrange the potato slices in a circular pattern on a serving platter and drizzle the sauce over the top. Garnish with fresh parsley and olives for a decorative touch.

Pairing Recommendations

Pair Potatoes à la Huancaina with a crisp white wine such as Sauvignon Blanc or a light beer to complement the creamy and spicy flavors of the dish.

Storage and Reheating Instructions

Store any leftover Potatoes à la Huancaina in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or oven until heated through before serving.

Nutrition Information

Calories per serving

Each serving of Potatoes à la Huancaina contains approximately 250 calories.

Carbohydrates

Each serving of Potatoes à la Huancaina contains approximately 30 grams of carbohydrates.

Fats

Each serving of Potatoes à la Huancaina contains approximately 12 grams of fats.

Proteins

Each serving of Potatoes à la Huancaina contains approximately 10 grams of proteins.

Vitamins and minerals

Potatoes are a good source of vitamin C, potassium, and B vitamins. The cheese in the sauce provides calcium and vitamin D.

Alergens

This recipe contains dairy (cheese and milk) and may not be suitable for those with lactose intolerance or dairy allergies.

Summary

Potatoes à la Huancaina is a balanced dish that provides carbohydrates for energy, fats for satiety, proteins for muscle repair, and essential vitamins and minerals for overall health.

Summary

Potatoes à la Huancaina is a delicious and satisfying dish that showcases the flavors of Peru. With its creamy cheese sauce and spicy kick, this dish is sure to become a favorite at your next meal. Enjoy!

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Potatoes à la Huancaina. It was a sunny afternoon in the small town of Huancayo, Peru, where I found myself wandering the bustling market in search of fresh ingredients for dinner. The aroma of spices and roasted meats filled the air, and the vibrant colors of the produce caught my eye at every turn.

As I meandered through the narrow aisles, I noticed a crowd gathering around a small stall at the end of the market. Curious, I made my way over to see what all the fuss was about. There, I saw a middle-aged woman with a warm smile, skillfully preparing a dish that looked absolutely divine.

Intrigued, I approached the woman and asked her what she was making. She explained to me that she was making Potatoes à la Huancaina, a traditional Peruvian dish that originated in the highlands of the Andes. The dish consisted of boiled potatoes smothered in a creamy, spicy sauce made from aji amarillo peppers, cheese, and milk. My mouth watered at the thought of tasting it.

The woman kindly offered to show me how to make the dish, and I eagerly accepted her invitation. She guided me through each step of the recipe, patiently explaining the process and sharing her tips and tricks along the way. As we worked together in the bustling market, I felt a sense of camaraderie with this stranger who had so generously shared her culinary knowledge with me.

After we had finished cooking, the woman handed me a plate of Potatoes à la Huancaina and encouraged me to taste it. I eagerly dug in, savoring the creamy, slightly spicy sauce that coated the tender potatoes. The flavors were rich and complex, a perfect balance of heat, creaminess, and tanginess. I was in culinary heaven.

From that moment on, I was hooked. I knew that I had to learn how to make Potatoes à la Huancaina for myself. I spent the next few weeks perfecting the recipe, experimenting with different ratios of ingredients and techniques until I had mastered the dish to my satisfaction.

Over the years, I have shared this recipe with friends and family, delighting them with the bold flavors and comforting warmth of this traditional Peruvian dish. Each time I make Potatoes à la Huancaina, I am transported back to that sunny afternoon in the bustling market of Huancayo, where I first discovered the magic of this delicious recipe.

The recipe for Potatoes à la Huancaina has become a staple in my culinary repertoire, a dish that never fails to bring joy and comfort to those who taste it. I am grateful to the kind woman in the market who took the time to share her knowledge with me, and I will always hold a special place in my heart for this dish that has brought so much flavor and happiness into my life.