Crispy Papa A la Huancaina

Peruvian-style Papa a la Huancaina with a crispy twist.


Crispy Papa A la Huancaina

  • 2 pounds fingerling potatoes, halved lengthwise
  • 4 tablespoons olive oil
  • Salt & pepper to taste
  • Chopped cilantro to taste

Huancaina sauce

  • 4-6 jarred aji amarillo peppers (substitute with roasted red bell pepper and cayenne powder)
  • 10 saltine crackers
  • 1/2 cup queso fresco, crumbled
  • 1 can evaporated milk
  • 1 clove garlic
  • 2 tablespoons vegetable oil
  • Salt to taste


  1. In a pot, cook potatoes in boiling salted water for about 3-4 minutes. Drain well, and dry with paper towels. Allow to slightly cool on some paper towel.
  2. Preheat oven to 425°F.

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