Roasted Potatoes with Huancaina Sauce Recipe

Name: Roasted Potatoes with Huancaina Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds small red potatoes, cut into quarters; 1/2 cup olive oil; 2 tablespoons vegetable oil; 2 cloves garlic, chopped; 1 small onion, chopped; 1 serrano chile, stemmed and chopped; 2 teaspoons tumeric; salt; 1/4 cup plus 2 tablespoons evaporated milk; 4 ounces goat cheese; 1 hard-boiled egg, peeled and chopped

Servings: persons

3 pounds small red potatoes, cut into quarters
1/2 cup olive oil
2 tablespoons vegetable oil
2 cloves garlic, chopped
1 small onion, chopped
1 serrano chile, stemmed and chopped
2 teaspoons tumeric
salt
1/4 cup plus 2 tablespoons evaporated milk
4 ounces goat cheese
1 hard-boiled egg, peeled and chopped

1
Place the oil and garlic in a medium saute pan and set over medium-high heat.
2
When the garlic begins to sizzle (after about 40 seconds), add the onion, chile, turmeric, and 1/2 teaspoon of salt and saute until the vegetables become limp and translucent, about 5 minutes.
3
Transfer the sauteed vegetables to a blender and add the evaporated milk, goat cheese, and egg.
4
Puree until smooth.
5
Taste for seasoning and add more salt if necessary.
6
The sauce should have the consistency of creamy salad dressing.
7
If you need to thin it out, add a bit more evaporated milk.
8
Set aside.

761

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 pounds small red potatoes, cut into quarters, 1/2 cup olive oil, 2 tablespoons vegetable oil, 2 cloves garlic, chopped, and more.

Yes, Roasted Potatoes with Huancaina Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Potatoes with Huancaina Sauce

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