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Potatoes with Red Pepper Cream Sauce

  • Prep 25 min
  • Total 40 min
  • Ingredients 9
  • Servings 4
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Ingredients

6
large potatoes
3
hard-boiled eggs
9
oz fresh cheese (queso fresco)
1
can evaporated milk
2
large, red bell peppers
2
packages saltine crackers
Salt and pepper, to taste
2
lettuce leaves
Chopped parsley, to taste

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
830.9
% Daily Value
Total Fat
27.0g
42%
Saturated Fat
13.9g
70%
Cholesterol
210.6mg
70%
Sodium
1255.4mg
52%
Total Carbohydrate
114.4g
38%
Dietary Fiber
14.0g
56%
Sugars
19.0g
Protein
34.7g
% Daily Value*:
Vitamin C
359.30%
359%
Calcium
69.50%
70%
Iron
30.80%
31%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

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Expert Tips

For an even more polished presentation, top with olives.

Directions

  • 1 Parboil the potatoes and eggs.
  • 2 While cooking, blend the cheese with the evaporated milk and bell peppers. Add the crackers until a creamy texture is achieved. Season with salt and pepper, to taste.
  • 3 Once the eggs and potatoes are cooked, let cool for a few minutes before peeling, and slice.
  • 4 Arrange 2 lettuce leaves on a plate for garnish. Add a layer of potatoes and cover with the bell pepper cream. Add the sliced egg, and sprinkle with chopped parsley for garnish.
  • 5 Serve immediately.

This delicious recipe, potatoes with red pepper cream sauce, made its way into my collection thanks to my mom. I tried it once in Lima, when I was little, but didn’t remember ever having it. It’s a variation of the famous papa a la huancaína. The difference? It’s made with red peppers instead of ají amarillo. The red peppers give the cream fresh color and a not too spicy flavor. It’s simply delicious!

Rate and Comment

Carla Gutierrez Carla Gutierrez
September 14, 2015

This delicious recipe, potatoes with red pepper cream sauce, made its way into my collection thanks to my mom. I tried it once in Lima, when I was little, but didn’t remember ever having it. It’s a variation of the famous papa a la huancaína. The difference? It’s made with red peppers instead of ají amarillo. The red peppers give the cream fresh color and a not too spicy flavor. It’s simply delicious!