Papas a la Huancaína

Papas a la Huancaína is a classic Peruvian dish featuring boiled yellow potatoes draped in a creamy, spicy cheese sauce. The iconic sauce, called 'huancaína,' is traditionally made from fresh yellow aji amarillo peppers, queso fresco, evaporated milk, and crackers or bread for thickening. It is a beloved appetizer or side dish found throughout Peru, often served cold or at room temperature.

🍽️ Nutrition at a glance

This dish is moderately high in carbohydrates from the potatoes and fats from the cheese and evaporated milk in the sauce, with a moderate amount of protein from the dairy. A typical serving provides a good source of calcium and vitamin C from the peppers, and generally ranges from 300 to 450 calories.

Nutrition breakdown

Calories	350 kcal
Protein	8 g
Carbs	30 g
Fat	22 g
Fiber	4 g
Sugar	5 g
Sodium	680 mg
Potassium	520 mg
Vitamin C	35 mg
Vitamin A	250 µg RAE
Calcium	120 mg
Iron	2.5 mg
Phosphorus	180 mg
Vitamin B6	0.4 mg
Folate	45 µg

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

The dish's name and signature yellow color come from the 'Huancaína' style, which originates from the Huancayo region in the central Andes. Its unique, vibrant sauce is a perfect example of how Peruvian cuisine masterfully blends indigenous ingredients (like the aji amarillo pepper) with Spanish colonial influences (like dairy and cheese).