Roasted Potatoes With Huancaina Sauce

Roasted Potatoes with Huancaina Sauce Photo credit: Tara Donne © 2011
Lourdes Castro•

Although the sauce is named after Huancayo, the capital of Peru's central highlands, this roasted potatoes with Huanciana sauce dish has come to represent classic Peruvian home cooking and is enjoyed all over the country. Traditionally, the sauce is used to smother boiled potatoes. I have added my own twist to this classic, roasting the potatoes in foil packets on the grill to give them some texture. This tangy, creamy, spicy sauce can be used to accompany many other dishes, but it pairs especailly well with seafood.

Roasted Potatoes With Huancaina Sauce
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Prep Time
35
minutes
Cook Time
1
hour
Servings
8
Roasted Potatoes with Huancaina Sauce
Total time: 1 hour, 35 minutes
Ingredients
  • 3 pounds small red potatoes
  • 1/2 cup olive oil
  • 2 tablespoons vegetable oil
  • 2 cloves garlic
  • 1 small onion
  • 1 serrano chile
  • 2 teaspoons tumeric
  • salt
  • 1/4 cup plus 2 tablespoons evaporated milk
  • 4 ounces goat cheese
  • 1 hard-boiled egg
Directions
  1. Place the oil and garlic in a medium sauté pan and set over medium-high heat. When the garlic begins to sizzle (after about 40 seconds), add the onion, chile, turmeric, and ½ teaspoon of salt and sauté until the vegetables become limp and translucent, about 5 minutes.
  2. Transfer the sautéed vegetables to a blender and add the evaporated milk, goat cheese, and egg. Puree until smooth. Taste for seasoning and add more salt if necessary. The sauce should have the consistency of creamy salad dressing. If you need to thin it out, add a bit more evaporated milk. Set aside.
  3. Cut a piece of foil about 14 inches in length and place ¼ of the potatoes in its center. Drizzle 2 tablespoons of olive oil onto the potatoes and toss gently to coat well. Season with salt and pepper.
  4. Create a square packet by bringing the long sides of the foil up toward the center and folding the edges over a couple of times to create a seal. Bring the ends up towards the center and seal by crimping the foil shut. Repeat the process three times to end up with a total of four packets.
  5. Heat your grill to high (550°F) and close the lid. Wait at least 15 minutes before lowering the heat to medium-high (450°F) and continuing.
  6. Place the potato packets on the grill shelf and close the lid. Allow the potatoes to roast for 40 minutes, or until tender. I test this by skewering the tip of a thin knife through the foil and into a potato. If I don’t meet resistance, the potatoes are ready. If you do not have a grill shelf, lower the heat to medium and place the packets directly on the grates.
 
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