Bolivian Potatoes in Peanut Sauce - Papas a la Huancaina

Bolivian Papas A La Huancaian - Bolivian Potatoes in Peanut Sauce

Bolivian Potatoes in Peanut Sauce - Papas a la Huancaina

Papas a La Huancaina is a typical dish in both Peru and Bolivia. However, the sauce of this dish is different in both countries. The Bolivian version of the dish has peanuts while the Peruvian is made with soda crackers and milk. This recipe is for Bolivian Papas A La Huancaina.

Course Main Course

Cuisine Bolivian, Gastronomia Latina, Latin American

Keyword Bolivian Food, latin food, Papas A La Huancaina, Peanut sauce, Potatoes in Peanut Sauce

Prep Time 20

Cook Time 10

Cooling time 20

Total Time 50

Servings servings

Calories 803kcal

Author Sonila

Ingredients

1 cup roasted peanuts
1 small lettuce head you won't need the whole thing
6 boiled eggs sliced in half or quarters
18 honey gold potatoes I usually calculate about 3 potatoes per person if they're small, or 2 medium size potatoes per person if you use a different type.
0.5 cup black olives I used pitted kalamata olives
8 ozs queso fresco cubed or sliced
2 tbsp olive oil i prefer olive oil but the original recipe uses vegetable oil
1 tsp aji amarillo paste
2 tbsp parsley
2 tomatoes sliced
0.5 tsp minced garlic
0.5 tsp salt go slow on salt since roasted peanuts have some salt. Add salt as desired but check so you don't overdo it.

Instructions

Boil eggs, potatoes and peanuts separately. Peel potatoes and prepare the eggs as desired once they are cooled off.
Use a blender to blend the boiled peanuts with 2 cups of water. Blend really well until the paste is really smooth. Add aji amarillo and salt. Blend a bit longer.
Saute garlic in olive oil (or oil of your choice)
Add the peanut mix to the sauteed garlic and mix well, lower the temperature and let the sauce simmer. If you like the sauce thicker let simmer for a longer period of time. Alternatively, for a thinner sauce add some hot water or milk to achieve desired consistency.
Add cheese to sauce or slice queso fresco to decorate the platter later.
Place washed, dried lettuce on a shallow plate or platter. Place the boiled, peeled potatoes on top. Usually I don't cut at all baby gold poatoes, while medium size potatoes I slice them in half.
Pour sauce over potatoes. Continue decorating the rest of the plate with sliced eggs, tomatoes and olives. Sprinkle with chopped parsley as decoration.

Notes

I just wanted to clarify the cooking time. It might vary slightly, but I tend to boil ingredients for 20 minutes. Let cool for another 20 minutes. During cooling time, I set up lettuce, platter and slice tomatoes & olives. Towards the end of those 20 minutes, I start rinsing the potatoes and peeling them, arranging them in platter too. Same with eggs. Then prepare the sauce and pour over. Finally decorate with olives, tomatoes and parsley.

Nutrition