Papa a la Huancaína

Papa a la Huancaína

David Loftus

Potatoes with Huancayo Sauce. You’ll find this dish all over Peru, but some of the best versions come from the beautiful city of Huancayo. Famous for its potatoes, Huancayo also gives us the magnificent sauce that carries its name – Peruvians all over the world crave it.


Quantity Ingredient
200g new potatoes, thickly sliced
200g purple heritage potatoes or sweet potatoes, thickly sliced
4 quail eggs
160g queso fresco or halloumi, cut into 4 triangular wedges
1 tablespoon plain flour, for dusting
1 egg, beaten
60g panko breadcrumbs
vegetable oil, for deep frying
8 peruvian botija olives, or kalamata olives, pitted and halved, to serve
1 tablespoon pecans, chopped, to serve
freshly ground black pepper

For the Huancayo sauce

Quantity Ingredient
3 tablespoons olive oil
1 onion, finely chopped
1 small garlic clove, finely chopped
1/2 amarillo chilli or medium-heat red chilli, deseeded and roughly chopped
30g queso fresco or feta
150ml evaporated milk
3 cream crackers, broken up


  1. First, make the Huancayo sauce. Heat the olive oil in a frying pan over a low heat. Add the onion and sauté gently until very soft and translucent, then add the garlic and chilli and sauté for a further 2–3 minutes until the garlic has started to soften but hasn’t taken on any colour. Remove from the heat and allow to cool slightly. Put the onion mixture in a food processor or blender with the remaining ingredients and blitz until smooth, then decant to a jug or bowl and set aside.
  2. Put the potato slices in a saucepan and cover with water. Salt the water, then turn up the heat to high and bring to the boil. Lower the heat and simmer for about 10 minutes until the potato slices are just tender. Set aside and allow to cool until close to room temperature.
  3. Bring a small saucepan of water to the boil. Add the quail eggs and boil fiercely for 3 minutes. Remove the eggs using a slotted spoon and immediately plunge into iced water to stop them cooking. Peel and cut the eggs in half lengthways.
  4. Dust the queso fresco or halloumi wedges in the flour, patting off any excess, then dip each one in the beaten egg and coat in the breadcrumbs. Half-fill a large saucepan with vegetable oil, or use a deep-fat fryer, and heat the oil to about 180°C. Fry the cheese triangles until the breadcrumbs are golden brown (about 3–4 minutes). Remove the cheese from the pan with a slotted spoon and set aside to drain well on kitchen paper.
  5. To assemble the dish, divide the potatoes equally between 4 plates and drizzle over the Huancayo sauce. Add a slice of cheese to each plate along with 2 quail egg halves. Sprinkle over the olive halves and pecans and serve immediately.
Martin Morales
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again