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Recipe: Papa a la Huancaína

35min / 6p


Nowadays this is an appetizer of potatoes in a spicy, creamy sauce. There are various versions of the.roots of the dish, nevertheless I never met anyone who didn't like this dish.


  • 12 little potatoes or 5 papas amarillas
  • 2 cloves of garlic
  • 300gr mozzarella (no feta or Hüttenkase, both are too sour)
  • ½ cup of Carnation condensed milk (not sweet!) or coffee milk
  • 1 chilli
  • 2 spoons of olive oil
  • salt and ground black pepper to taste
  • 6 leaves of lettuce
  • 6 kalamata olives
  • 6 boiled quail eggs
  • curly parsley


  1. Cut the potatoes with the skin in half and place cut side down on a baking tray. Add the garlic, sprinkle oil and salt over the potatoes and roast for 35-40min in the pre-heated oven at 180°C.
  2. Boil the eggs and cut in half
  3. Mix the mozzarella, chilli, milk and olive oil with the blender to a nice liquid sauce
  4. Add salt and pepper
  5. Put the lettuce on a big plate
  6. Put the potatoes on top of it and cover with the sauce
  7. Garnish with the eggs, olives and curly parsley