The Recipe · No.758 · Papas a la Huancaina

Papas a la Huancaina, and Where to Source It

Cook the aji amarillo paste and onion in a little oil before blending. That quick fry softens the raw pepper bite and caramelizes its sugars, so the finished sauce tastes deep and smooth instead of sharp and grassy.

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Published July 2026 · Sourcing verified 5 Jul 2026

Prep15 min
Cook15 min
Makes4 servings
CuisinePeruvian
Cook it with
Air fryer
Can you make Papas a la Huancaina in an air fryer? — Yes

Yes — this is exactly what an air fryer does well. Work in a single layer so the air can move, and shake or flip halfway for even crisping. It runs a touch faster than the oven, so check early.

Part One
The Ingredients — and where to get them
Yellow potatoes
Boiled whole, peeled, and sliced thick. A waxy yellow potato holds its shape. Fresh.
4 large
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Aji amarillo paste
Peruvian yellow chili for the color and the gentle heat. Local.
1/2 cup
Local / market
Queso fresco
Salty fresh cheese is the body of the sauce. A good crumbly fresh cheese.
200 g
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Evaporated milk
Blends to a smooth cream that will not split. A rich whole milk works too.
1/2 cup
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Crackers
A few soda crackers thicken the sauce as it blends. Pantry.
4
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One list, with a link to where to buy each one.
Part Two
The Method
  1. Cook the aromaticsSoften onion, garlic, and the aji amarillo paste in a little oil until fragrant.
  2. Blend the sauceBlend the cooked base with the cheese, evaporated milk, and crackers until velvety.
  3. AdjustLoosen with a little milk or thicken with another cracker until it coats a spoon.
  4. PlateLay the potato slices on a platter, pour the sauce over, and garnish with boiled egg and olives.
Part Three
The Toolkit

Blender · Saucepan · Knife

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