Potatoes, Zucchini & Summer Squash with Huacatay: A Peruvian Mint Sauce Recipe
A vibrant herb blend transforms humble vegetables into a lively, rustic side dish.
Potatoes, Zucchini & Summer Squash with Peruvian Black Mint Sauce (Huacatay)
Peruvian cuisine celebrates its indigenous roots and dynamic biodiversity, blending hearty potatoes, vibrant squashes, and the unique aroma of black mint (huacatay). This recipe features pan-seared potatoes and summer squash topped with a savory, herbaceous huacatay sauce—an earthy, spicy, and creamy condiment that transforms simple vegetables into a dish worthy of Peru’s remarkable culinary reputation.
Why Peruvian Black Mint Sauce?
Huacatay, known as “black mint,” is native to the Andes and revered for its aromatic depth. Used in classic sauces and stews, huacatay lends a lush green color and layered flavor reminiscent of basil and tarragon, but with a distinctly Peruvian twist. Combining huacatay with aji amarillo chiles, fresh cheese, and garlic delivers a spicy, herbal sauce that brightens the mellow textures of potatoes and squash.
Understanding Huacatay: The Backbone of Peruvian Sauces
Huacatay (Tagetes minuta) belongs to the marigold family—a robust, slightly pungent herb loved for its bold flavor and versatility in Peruvian kitchens. Its essential oils are responsible for the profile found in iconic sauces such as ocopa and aji de huacatay.
- Flavor: Peppery, minty, slightly floral, and herbal
- Common uses: Sauces for potatoes, marinating meats, and flavor bases for stews
- Substitutes: Mixtures of peppermint, parsley, basil, and tarragon when huacatay is unavailable
Recipe Overview & Ingredient Spotlight
Potatoes and summer squash serve as the humble canvas for huacatay’s brilliance. Peru’s potato heritage includes thousands of native varieties, making potato-centric dishes a national treasure. Here, smooth waxy potatoes contrast with quick-caramelized slices of zucchini and squash, all brought together by a creamy, tangy black mint sauce.
| Key Ingredient | Role in Dish | Notes |
|---|---|---|
| Potatoes (waxy) | Base vegetable, provides starch and structure | Yukon Gold, red, or Peruvian yellow potatoes work best |
| Summer squash/zucchini | Provides moisture and color, absorbs sauce well | Slice evenly for best searing; mix green and yellow for color |
| Huacatay (fresh or paste) | Main herb, foundation of sauce flavor | Can substitute with a blend of basil, peppermint, and tarragon |
| Aji amarillo chiles | Mild heat, fruity undertone | Soak dried chiles; substitute with fresh yellow chili or serrano |
| Queso fresco/farmer’s cheese | Creaminess, slight tang | Feta or cotija are good swaps |
| Garlic & lemon juice | Sharpness, balances richness | Use fresh for maximum flavor |
Origin & Cultural Context
Peru’s highland cuisine grew from ingredients adapted to dramatic climates. Potatoes and squash were staple crops long before the Spanish arrived, thriving in cool volcanic soils and feeding generations. Huacatay—harvested wild or cultivated—became the signature touch in chuño (freeze-dried potato) preparations and table sauces. Today, this rustic trio remains both everyday fare and festival food, fueling Peruvian meals from Lima to Cusco.
Step-by-Step Recipe: Potatoes, Zucchini, & Summer Squash with Huacatay
Black Mint Sauce (Huacatay)
Yield: About 2 cups
- 1 cup fresh huacatay leaves (or 2 cups black mint paste)
- 3 aji amarillo chiles, seeded (soak if dried)
- 1/2 lb queso fresco (or farmer’s cheese/cotija/feta)
- 6 cloves garlic, peeled
- 3/4 cup half-and-half or evaporated milk
- 1 tsp lemon juice
- Salt, to taste
Directions:
- Combine huacatay, chiles, cheese, garlic, milk, and lemon juice in a food processor.
- Process until a smooth sauce forms, adjusting salt to taste.
- Reserve for assembling the dish.
Vegetable Prep
Yield: Serves 4
- 4 large zucchini or summer squash, sliced 1/4-inch thick
- 1.5 lbs waxy potatoes, sliced 1/4-inch thick
- 4 tbsp olive oil (divided)
What others are reading
Directions:
- Heat 2 tbsp oil in a large sauté pan over medium heat until shimmering.
- Add potato slices, cook gently 10 minutes until just cooked through, turning often.
- Remove potatoes; add remaining oil and raise heat to high.
- Add squash, sear until lightly browned around edges, about 5 minutes.
- Return potatoes to pan, toss to combine, and cook an additional minute.
Serve immediately, drizzling generously with black mint sauce. Optional: add hot sauce or fresh herbs before serving.
Technique Tips & Troubleshooting
- Even slicing: Use a mandolin or sharp knife for uniform slices to ensure potatoes and squash cook evenly.
- Texture & caramelization: Caramelize squash at high heat after the potatoes are tender for best flavor contrast.
- Cheese selection: Queso fresco offers traditional creaminess. Substitute feta for extra tang or cotija for savory depth.
- Huacatay paste: Commercial black mint paste is a suitable alternative to fresh leaves, especially outside of Peru.
Possible Variations & Regional Twists
- Different vegetables: Add carrots or sweet potatoes for sweetness and color.
- Herb substitutions: Combine basil, mint, and tarragon if huacatay is unavailable.
- Grilled option: Grill squash and potatoes for smoky notes before assembling and topping with sauce.
- Dairy-free version: Substitute cheese and milk with soaked cashews and unsweetened oat milk.
Table: Cheese Substitutes for Huacatay Sauce
| Traditional Cheese | Flavor Profile | Alternative | Notes |
|---|---|---|---|
| Queso fresco | Mild, moist, crumbly | Farmer’s cheese | Similar texture, subtle flavor |
| Cotija | Salty, firmer | Feta | Brighter tang, slightly sharper |
Serving Suggestions
- As a side dish: Pair with grilled meats, chicken, or fish.
- For vegetarian meals: Serve alongside beans or quinoa for protein.
- As part of a festive spread: Add sliced avocados, pickled onions, and aji verde for color and heat.
- Leftovers make a great filling for warm tortillas or flavorful grain bowls.
History: Andean Potato and Herb Traditions
Potatoes were domesticated in Peru over 7,000 years ago, forming the backbone of Andean agriculture and cuisine. Huacatay, harvested wild across the Andes, gained reputation as a medicinal and culinary herb, often grown in home gardens. Peruvian street food and renowned restaurants still serve potato and squash dishes drizzled with assertive green sauces, honoring indigenous heritage and modern taste.
Frequently Asked Questions (FAQs)
What is huacatay and where can I find it?
Huacatay, or Peruvian black mint, is an Andean herb with distinctive herbal and peppery notes. It’s available fresh or in paste form at specialty Latin grocery stores, or online.
How spicy is aji amarillo?
Aji amarillo offers mild-to-medium heat (about 30,000–50,000 Scoville units) and a fruity, citrusy flavor. Remove seeds for less heat; substitute with other mild yellow chilies if needed.
Can I make the huacatay sauce ahead?
Yes! The sauce keeps refrigerated for up to 3 days. The flavor deepens over time, making it ideal for advance meal prep.
What other Peruvian sauces pair well with potatoes?
Ocopa (with peanuts and huacatay) and aji verde (cilantro, jalapeño, lime) are excellent options for boiled or roasted potatoes and squash.
Which potato varieties are best for this recipe?
Waxy potatoes (Yukon Gold, Peruvian yellow, red) hold their shape and absorb sauce nicely. Avoid russet potatoes, which tend to break apart during sautéing.
Chef’s Tips and Final Thoughts
- Balance the sauce: Adjust lemon juice and cheese for personal taste—more cheese yields extra creamy sauce, more lemon brightens.
- Serve warm: The warmth of sautéed vegetables enhances the herbal aroma of huacatay.
- Experiment: Try layering leftover sauce into sandwiches or bowls for added richness.
Nutrition Notes and Health Benefits
- Potatoes: Rich in potassium, vitamin C, and dietary fiber; energy dense but naturally low in fat.
- Summer squash/zucchini: Excellent source of vitamin A, antioxidants, and hydration.
- Huacatay: Traditional remedy for digestive and respiratory issues; high in antioxidants and essential oils.
- Cheese: Adds calcium and protein, enhancing both mouthfeel and flavor.
Summary Table: Steps for Quick Preparation
| Step | Action | Tips |
|---|---|---|
| 1 | Prepare sauce ingredients and blend | Use food processor for quick purée |
| 2 | Sauté potatoes gently | Avoid high heat at this stage to prevent burning |
| 3 | Caramelize squash at high heat | Get golden edges for flavor |
| 4 | Toss vegetables and serve with sauce | Serve immediately for best taste and aroma |
Conclusion: Celebrating Seasonal Produce and Andean Flavors
This vibrant, easy-to-assemble recipe is a testament to Peru’s gift to world culinary heritage: potatoes and squash elevated by an enchanting, deeply savory sauce. Whether enjoyed as a simple meal or festive side, it’s a celebration of seasonal abundance, earthy tradition, and the aromatic magic of huacatay.
References
- https://eotwm.com/2023/08/vegetarian-summer-squash-and-potatoes-skillet/
- https://pamelasalzman.com/herbed-summer-squash-and-potato-torte-recipe/
- https://peruvianimport.com/recipes/potatoes-and-squash-with-sauce/
- https://www.forkintheroad.co/herb-roasted-zucchini-and-potatoes/
- https://perudelights.com/sweet-potato-and-zucchini-locro-the-ultimate-vegetarian-dish/
- https://elchinolatinococina.wordpress.com/2014/10/02/peruvian-purple-potato-and-squash-salad/
- https://www.chilipeppermadness.com/chili-pepper-recipes/seafood/peruvian-squash-stew/
- https://www.joyineveryseason.com/side-dishes/potato-tomato-squash-bake/
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