Roasted, boiled, fried potatoes, always give me potatoes in every way! Welcome friends of Paulina Cocina, are you also fans of potato chips? If you regularly follow us on social networks you will have already seen many recipes with this ingredient of love.

The huancaina potato recipe, born in Peru, is ideal for creating a hearty meal with few ingredients. It is commonly served as an appetizer or as an accompaniment to celebrations and festivities.

It is a recipe that adapts to everything and on top of that it is very simple to make. Fortunately, potatoes are an ingredient that we can find all over the world. In this post you will find everything to delight friends and why not enemies. Let’s make potatoes and not war.

Let’s get to know the huancaina potato

The huancaína potato is a traditional peruvian dish which has gained popularity both in its home country and internationally. This delicious dish has become an icon of Peruvian gastronomy.

Its unique combination of flavors, ranging from the softness of the potatoes to the slight spiciness of the saucemakes it irresistible for those looking to experience the richness of Peruvian cuisine.

Even With just one potato you can do wonders. like the best stuffed roast potato or also 14 simple potato recipes. That is why it is important to choose a product of good quality and appearance.

Making the potato with huancaina sauce

The preparation of the huancaina potato focuses on two key elements: potatoes and huancaína sauce. The potatoes are usually yellow potatoes, a type of Peruvian potato with a creamy texture and unique flavor. These are cooked and cut into slices before being covered with the famous sauce.

The huancaína sauce is the soul of this dish. It is made based on fresh cheese, yellow chili, garlic, evaporated milk and crackers. The yellow chili is essential to give it that characteristic spicy touch and intense yellow color to the sauce. The mixture creates a smooth, creamy sauce that enhances the flavor of the potatoes.

Papa a la huancaina in Peruvian gastronomic culture

This dish is not only appreciated for its exquisite flavor, but also for its cultural importance. The huancaina potato represents the diversity of ingredients that characterize Peruvian cuisine and reflects the fusion of indigenous and Spanish influences in the country’s gastronomy.

Its popularity has transcended borders, becoming a culinary option that many enjoy discovering and sharing. Papa a la huancaína is typically served as entry or accompaniment on various occasions, highlighting its versatility in Peruvian cuisine.

This dish is not only a delicious example of the country’s culinary wealth, but also a reflection of the fusion of cultural influences that characterizes Peruvian gastronomy.

Delicious accompaniments for your huancaina potato recipe

The huancaína potato, with its rich and creamy sauce, lends itself to being accompanied with a variety of elements that enhance its flavor and texture. A classic accompaniment is White ricewhose neutrality acts as a canvas that highlights the intense flavors of the huancaína sauce.

He boiled eggcut into halves or slices, offers a smooth texture and additional flavor that integrates harmoniously with the potatoes and sauceadding a layer of complexity to the dish.

Cool elements like lettuce or the avocado provide a refreshing contrast that balances the creaminess of the sauce, creating a more complete gastronomic experience. Olives, whether green or black, add a salty, robust touch.

Why is it called “a la huancaina”?

The name “a la huancaína” is refers to its origin. This dish has become a culinary symbol of the region, highlighting the agricultural wealth of Huancayo and its contribution to the diversity of Peruvian gastronomy.

The term “huancaina” is also related to the local population known as the “huancaínos”. The huancaína potato reflects the identity and tradition of this community, which has influenced the creation and evolution of this dish over time. The connection between the name of the dish and the Huancayo region underlines the importance of geographical and cultural roots in the formation of Peruvian cuisine.

Important facts about papa a la huancaina that you probably didn’t know

  • Variety of potatoes: To achieve an authentic and delicious huancaína potato, it is crucial to select the right variety of potatoes. Peruvian yellow potatoes are a traditional choice, as their creamy texture and distinctive flavor complement perfectly with huancaína sauce. Looking for fresh, quality potatoes is essential to obtain the best result in terms of flavor and texture.
  • Control the spiciness: Yellow chili is one of the key ingredients that provides flavor and a spicy touch to huancaína sauce. However, the spiciness level can vary based on personal preference. It is advisable to taste the yellow chili before adding it to the sauce and adjust the amount according to the taste of the diners. Some people prefer a milder huancaína potato, while others enjoy a spicier touch.
  • Creativity in presentation: Although the traditional recipe remains a favorite, the presentation of the huancaína potato also offers opportunities for creativity. Experimenting with the arrangement of the potatoes on the plate and the way you pour the sauce can give the dish a unique touch. Additionally, considering the inclusion of decorative elements, such as fresh parsley or olives, can visually enhance the presentation and add a touch of freshness to the dish.

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Huancaina potato recipe

Yield: 4 portions

Preparation time: 45 minutes


  • 4 medium yellow potatoes
  • 200 g fresh cheese
  • 3 yellow chili peppers
  • 2 cloves of garlic
  • 1 cup evaporated milk
  • 6 soda crackers
  • 2 tablespoons vegetable oil
  • Salt to taste
  • Fresh parsley to decorate

Preparation of huancaina potato in 4 steps

  1. Wash the potatoes and cook them with their skin on in salted water until tender. Then peel and cut into slices.
  2. In a blender, process the fresh cheese, the yellow peppers without seeds or veins, the peeled garlic cloves, the crackers, the evaporated milk and the oil until you obtain a homogeneous sauce. Salt to taste.
  3. Place the potato slices on a plate and pour the huancaína sauce over them, covering them well. Garnish with fresh chopped parsley.
  4. Served at room temperature. Serve with lettuce leaves, hard-boiled egg or olives.
how to make huancaina potato


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