Plant Based Papa a la Huancaina
I am a big fan of Beat Bobby Flay and I have picked up a few tricks over the years on how to impart big flavor in a short period of time.
One of Bobby’s much used ingredients is Aji Amarillo peppers. These peppers are an important part of Peruvian cuisine, they are yellow peppers with some fruity heat. One famous Peruvian dish is Papa a la Huancaina, potatoes with a sauce made with cheese, milk, and of course, Aji Amarillo peppers. It is usually also served with hard boiled eggs.
I wanted to make a plant-based version that is also simple. I found the answer by combining Aji Amarillo paste with House Party Cheesy Dip – a plant based queso that comes in mild or hot. For this recipe I chose the hot, but you can use either.
In Peru this is served as an entrée with the eggs, and I think it makes a lovely lunch served with a salad or a side dish.
Plant Based Papa a la Huancaina
Ingredients
- 2 pounds small gold or red potatoes
- Kosher or fine sea salt
- 1 tablespoon olive oil
- ½ white onion , diced
- 2 cloves garlic , mined
- 2 tablespoons Aji Amarillo paste , more or less to taste
- ½ jar House Party Cheesy Sauce , about 1 cup
- 1 tablespoon honey or agave
- 8 black olives , chopped
- Paprika
- Curly parsley or lettuce leaves , to serve
Instructions
- Place the potatoes in a pot, cover with cold water, and add a large pinch of salt. Bring to a boil and cook until fork tender, about 15 minutes depending on size. Drain.
- Add olive oil to a small skillet and heat over medium heat. Add onions and cook until very soft but not browned, about 7 minutes. Add the garlic and Aji Amarillo paste and cook, stirring, for another 1–2 minutes.
- Put the onion mixture, House Party Cheesy Sauce, and honey in a blender and blend on high until very smooth.
- Plate the potatoes on a platter, drape with the sauce, top with olives and paprika. Garnish the platter with lettuce or parsley.
Nutrition
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