Papa a la Huancaína (Peruvian Potatoes in Spicy Cheese Sauce)


  • 2 lbs Yukon Gold potatoes
  • 1 cup whole milk
  • 1/2 cup queso fresco or feta cheese
  • 2 cloves of garlic
  • 2 tbsp olive oil
  • 1/4 tsp ground cumin
  • 1/4 tsp red pepper flakes
  • Salt and pepper to taste
  • Lettuce leaves
  • 1 hard-boiled egg, quartered


  1. Peel and cut the potatoes into small chunks. Boil in a pot of water for 15-20 minutes or until tender. Drain and set aside.
  2. In a blender, blend the milk, cheese, garlic, olive oil, cumin, red pepper flakes, salt, and pepper.
  3. In a large bowl, toss the potatoes with the cheese sauce.
  4. Place a few lettuce leaves on a serving platter, and top with the potatoes.
  5. Garnish with hard-boiled egg quarters.

These recipes are sugar-free and inspired by the Andean cuisine and culture. They can also be gluten-free if you use gluten-free

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