Crispy Potatoes in Cheesy Sauce (Papas a la Huancaína) | Jen Phanomrat

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese provides a lower-fat alternative while maintaining a creamy texture.

evaporated milk

🥗Healthier: coconut milk

💰Cheaper: whole milk

Coconut milk offers a dairy-free option with a rich flavor.

yellow chili peppers

🥗Healthier: jalapeños

💰Cheaper: bell peppers

Jalapeños can add heat, while bell peppers are more accessible and mild.

hard-boiled eggs

🥗Healthier: tofu

💰Cheaper: egg substitute

Tofu provides a protein-rich vegan option.

Boil potatoes in salted water until tender, about 20 minutes.

Drain potatoes and let cool before peeling.

Blend feta cheese, evaporated milk, yellow chili peppers, garlic, lime juice, olive oil, salt, and black pepper until smooth.

Slice boiled potatoes and arrange on a serving platter.

Pour Huancaína sauce over the sliced potatoes.

Garnish with slices of hard-boiled eggs and black olives.

Serve on a bed of lettuce.

Cooking Techniques

Spice Level:

Allergens