Peruvian Potato Fun Dish
Marty Martindale

Quick to make, a bit of heat, wholesome/affordable potato-based and pleasantly different!  We’re speaking of “Papa a la Huancaina,” (pronounced “Won-kay-eena“) or Huancayo-style potatoes, cheesy, spicy and delicious. Also, papas, this way, give you a chance to display your presentation skills.

Simply described, you need only boil and slice potatoes. While they are working, put an interesting group of ingredients into a blender or processor, make it smooth, then place on lettuce and garnish with olive, hard-boiled eggs, cilantro and any other garnish you think interesting.

Serve Papa a la Huancaína as a dazzling warm or room temp appetizer or a side/veggie with meat or fish. Note a Bolivian version calling for peanut flavoring.

Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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