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Papas a la Huancaina, poutine style

This is a non-traditional Peruvian Papas a la Huacaina with French fried potatoes, white and yellow cheddar cheese curds and Huancaina sauce made from the aji Amarillo paste, evaporated milk and cream cheese. Replacing the boiled egg from the traditional dish with a poached egg I have created a stronger flavored papas a la Huancaina that does not stick around long when I make it. From the first time I tried the traditional dish I have played with various versions and this is my favorite to date. I love the flavor from aji peppers, I adore potatoes and when I make an intensely flavored dish like this it becomes very important and expected when I entertain and that just thrills me.

splenda Papas a la Huancaina, poutine style
  • 8 ounces cream cheese, room temperature
  • 5 ounces evaporated milk
  • 3 tablespoons yellow aji paste
  • 2 pounds Idaho potatoes
  • 2 quarts canola oil
  • 1 tablespoon fine grain sea salt
  • 6 ounces mixed cheddar cheese curds
  • 2 fried eggs, poached
  • 6 cherry tomatoes, halved
  • 2 scallions, sliced, greens only

Huancaina sauce

Combine these ingredients in a blender until smooth and set aside, this will be used. at room temperature.

French fried potatoes

Cut the potatoes to 1/3 inch slices and then into 1/3 inch sticks - I use a French fry cutter after cleaning the fries, don't peel. Fill a bowl with water and submerge potatoes for at least 30 minutes. This will help remove the excess starch. Heat a heavy pot filled with canola oil to an oil temperature of 325 degrees. Remove the potatoes from the water and pat dry to remove excess water. Deep fry the potatoes in batches, about 2 handfuls at a time for 5-7 minutes or until lightly browned. Remove with a slotted spoon to drain as much oil as possible and place on a rack. Increase the temperature of the oil to 350 degrees and fry the p otatoes again for about 2 minutes, remove to a rack to drain and salt to taste, this will be the only added salt in the dish.

Building the dish

Divide the French fries into 2 - 8 inch cast iron skillets for individual or shared servings, top with the cheese curds and place into oven at 350 degrees for 5 minutes to melt the cheese. Remove from the oven and immediately ladle 3/4 cup Huancaina sauce (this is at room temperature - do not heat) on each batch of potatoes, top each with a poached egg, garnish with cherry tomatoes and scallions

4 1 hour 20 minutes

Papas a la Huancaina, poutine style

Papas a la Huancaina, poutine style

This is a non-traditional Peruvian Papas a la Huacaina with French fried potatoes, white and yellow cheddar cheese curds and Huancaina sauce made from the aji Amarillo paste, evaporated milk and cream cheese. Replacing the boiled egg from the traditional dish with a poached egg I have created a stronger flavored papas a la Huancaina that does not stick around long when I make it. From the first time I tried the traditional dish I have played with various versions and this is my favorite to date. I love the flavor from aji peppers, I adore potatoes and when I make an intensely flavored dish like this it becomes very important and expected when I entertain and that just thrills me.

Preparation

Prep Time

1 hour

Cook Time

20 minutes

Serves

Calories

5421 per serving

Equipment

Ingredients

  • 8 ounces cream cheese, room temperature
  • 5 ounces evaporated milk
  • 3 tablespoons yellow aji paste
  • 2 pounds Idaho potatoes
  • 2 quarts canola oil
  • 1 tablespoon fine grain sea salt
  • 6 ounces mixed cheddar cheese curds
  • 2 fried eggs, poached
  • 6 cherry tomatoes, halved
  • 2 scallions, sliced, greens only
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Huancaina sauce

Combine these ingredients in a blender until smooth and set aside, this will be used. at room temperature.

French fried potatoes

Cut the potatoes to 1/3 inch slices and then into 1/3 inch sticks - I use a French fry cutter after cleaning the fries, don't peel. Fill a bowl with water and submerge potatoes for at least 30 minutes. This will help remove the excess starch. Heat a heavy pot filled with canola oil to an oil temperature of 325 degrees. Remove the potatoes from the water and pat dry to remove excess water. Deep fry the potatoes in batches, about 2 handfuls at a time for 5-7 minutes or until lightly browned. Remove with a slotted spoon to drain as much oil as possible and place on a rack. Increase the temperature of the oil to 350 degrees and fry the p otatoes again for about 2 minutes, remove to a rack to drain and salt to taste, this will be the only added salt in the dish.

Building the dish

Divide the French fries into 2 - 8 inch cast iron skillets for individual or shared servings, top with the cheese curds and place into oven at 350 degrees for 5 minutes to melt the cheese. Remove from the oven and immediately ladle 3/4 cup Huancaina sauce (this is at room temperature - do not heat) on each batch of potatoes, top each with a poached egg, garnish with cherry tomatoes and scallions

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2 Comments

  1. lindabonwill says:

    Amazing recipe!!!!

  2. GINGER8051 says:

    I don’t just crave this recipe — I dream about it!! Love, love, love, this bowl of heavenly delight!!

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