Papa a la huancaína: learn how to prepare this classic appetizer

In Peru there are more than 3 thousand varieties of potato, so you can choose your favorite for this prescription. This Peruvian classic can be prepared in different ways, learn how it is done The Gastronaut and all its secrets.

Follow the steps:

Ingredients:

[inicio-ingredientes]

• 4 large canchán potatoes (you can use the potato of your choice)
• 3 yellow peppers (without veins or seeds)
• 1 medium red onion
• 3 whole garlic cloves
• 3/4 cup vegetable oil
• 200 grams of fresh cheese
• 6 soda crackers, crushed
• 3/4 cup evaporated milk
• Lettuce, egg and olive (optional to decorate)

[fin-ingredientes]

READ MORE: Rice with tuna: the recipe that you won’t be able to stop eating once you try it

preparation:

[inicio-instrucciones]

Parboil the potatoes of your choice until they are cooked. Lay aside. For the huancaína sauce, heat a frying pan with a splash of oil to sauté onion cubes, yellow pepper without seeds or veins, and garlic cloves. Once golden, transfer to the blender glass and add soda crackers, evaporated milk and fresh cheese. Lightly thicken with vegetable oil and, finally, rectify the seasoning with salt and pepper. Serve the sauce over potatoes on a bed of lettuce and decorate with olives and hard-boiled egg.

[fin-instrucciones]

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