Papas a la Huancaina

Papas a la Huancaina is a traditional Peruvian dish that features tender potatoes smothered in a creamy, spicy vegan sauce made from yellow peppers and cashews. This delightful baked version brings a comforting twist to a classic favorite, perfect for any occasion.

Ingredients

• Potatoes - 400 grams
• Cashews - 100 grams (soaked in water for at least 2 hours)
• Yellow bell pepper - 1 medium, chopped
• Nutritional yeast - 2 tablespoons
• Garlic - 1 clove, minced
• Lemon juice - 2 tablespoons
• Cumin - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Olive oil - 1 tablespoon
• Fresh cilantro - for garnish

Steps

1. Preheat the oven to 200°C (400°F).
2. Peel the potatoes and cut them into thick slices. Place them in a pot of salted water and bring to a boil. Cook for about 15-20 minutes, or until fork-tender. Drain and set aside.
3. In a blender, combine the soaked cashews, yellow bell pepper, nutritional yeast, garlic, lemon juice, cumin, salt, and black pepper. Blend until smooth, adding a little water if necessary to reach a creamy consistency.
4. In a baking dish, arrange the cooked potato slices in a single layer. Pour the Huancaina sauce evenly over the potatoes.
5. Drizzle olive oil on top and gently toss the potatoes to coat them with the sauce.
6. Bake in the preheated oven for 15-20 minutes, until heated through and slightly golden on top.
7. Remove from the oven and let cool slightly. Garnish with fresh cilantro before serving.

Nutrition

• Calories: 320
• Protein: 8 g
• Carbs: 50 g
• Fiber: 6 g
• Sugar: 3 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from potatoes and bell peppers.
• High in healthy fats from cashews, providing essential nutrients.

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