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4 Sauces for Potatoes: Ocopa, Huancaina, Peanut & Sofrito
by Giacomo Bocchio
recipe easy Peruvian

4 Sauces for Potatoes: Ocopa, Huancaina, Peanut & Sofrito

Four classic Peruvian sauces served over steamed potatoes. Huancaina (aji amarillo and cheese), Ocopa (huacatay herb with peanuts), Peanut sauce, and Sofrito (tomato-pepper base). Each sauce is simple and versatile beyond just potatoes.

15m Prep
25m Cook
40m Total
6 Servings
sauces peruvian potatoes huancaina ocopa vegetarian appetizer side-dish

Ingredients

Base
  • 1 kg potatoes (steamed)
Huancaina
  • 5 pcs aji amarillo (seeded)
  • 30 g garlic (peeled)
  • 100 g vegetable oil
  • 100 g queso fresco
  • 125 g evaporated milk
  • 4 pcs soda crackers
Ocopa
  • 0.5 pcs onion
  • 0.125 bunch huacatay
  • 15 g peanuts (peeled)
  • 15 g pecans
  • 75 g queso paria
  • 1 pcs dried aji panca
Peanut Sauce
  • 30 g peanut butter
  • 10 g aji panca paste
  • 2 slices white bread
Sofrito
  • 1 pcs tomato
  • 1 pcs red bell pepper
  • 50 g white wine
  • 1 pcs bay leaf

Steps

  1. 1
    Steam or boil the potatoes until fork-tender. Peel and set aside.
    ~20 min
  2. 2
    For Huancaina: Sear aji amarillo and garlic in oil until fragrant. Blend with queso fresco, evaporated milk, and soda crackers until smooth and creamy.
    Tip: Add milk gradually to control thickness
    ~5 min
  3. 3
    For Ocopa: Saute onion, garlic, and aji amarillo. Add huacatay. Blend with peanuts, pecans, queso paria, rosquita crackers, evaporated milk, and oil until smooth.
    Tip: Toast the peanuts and pecans first for deeper flavor
    ~7 min
  4. 4
    For Peanut Sauce: Saute onion and garlic, add aji panca paste. Blend with peanut butter, peanuts, bread, and evaporated milk.
    ~5 min
  5. 5
    For Sofrito: Saute onion and garlic, add diced tomato and red pepper. Deglaze with white wine, add bay leaf, and simmer until reduced and concentrated.
    Tip: Low heat and patience — let it cook down slowly
    ~15 min
  6. 6
    Serve steamed potatoes topped with each sauce. Garnish as desired.

Nutrition (per serving)

320
Calories
10g
Protein
28g
Carbs
20g
Fat
3g
Fiber
Cultural Context
Papa a la Huancaina is one of Peru's most iconic dishes, originating from Huancayo in the central Andes. The sauce was traditionally made by grinding aji amarillo and fresh cheese on a batán (stone mortar). Ocopa hails from Arequipa and features huacatay, a Peruvian black mint with an unmistakable aroma. These sauces represent the diversity of Peru's regional cuisine — each city has its signature preparation.
Video thumbnail
Giacomo Bocchio
4 SALSAS PARA PAPAS | GIACOMO BOCCHIO
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Your Cooking Log

Mar 29, 2026 ★ ★ ★ ★ ★
Incredible sauces! The huancaina was perfect.
Tip: Use more aji next time for extra heat.
Log a Cook