Idaho® Potatoes in Huancaina Sauce


  • 2 pounds Idaho® potatoes, peeled
  • 8 ounces queso fresco
  • 2 cloves garlic
  • 6 ounces evaporated milk
  • 2 aji amarillo chiles, seeded and ribbed
  • 4 soda crackers
  • salt and pepper to taste
  • 2 hard-boiled eggs, optional
  • pitted black olives, optional


  1. Boil potatoes in salted water until tender.
  2. Let potatoes cool and cut them into 1 inch thick slices.
  3. Make the sauce by blending cheese, garlic, milk, chiles, crackers, salt and pepper in a blender. The sauce should be thick with the consistency like heavy cream.
  4. Add a little extra milk to thin it out, if needed.
  5. Arrange potatoes in a serving platter and cover with sauce.
  6. Decorate with slices of hard-boiled eggs and black olives.
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Yield: 8 side portions

Melissa Bailey
Food Blogger
Hungry Food Love

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