Peruvian Papa a la Huancaina Recipe with Chef Ranveer Brar

queso fresco

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Ricotta provides a similar texture and flavor at a lower cost.

yellow chili peppers

🥗Healthier: jalapeños

💰Cheaper: bell peppers

Jalapeños add heat while bell peppers are more accessible.

evaporated milk

🥗Healthier: coconut milk

💰Cheaper: regular milk

Coconut milk offers a creamy texture with fewer calories.

hard-boiled eggs

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu is a plant-based alternative, while chickpeas add protein.

Boil potatoes until tender, about 20 minutes, and then peel them.

Blend together evaporated milk, yellow chili pepper paste, and vegetable oil until smooth.

Crush crackers and add them to the blender with the other ingredients.

Season the sauce with salt to taste and blend again if necessary.

Slice the boiled potatoes into rounds and arrange them on a serving platter.

Pour the sauce over the potato slices generously.

Garnish with sliced hard-boiled eggs, black olives, and chopped parsley.

Serve chilled or at room temperature.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens