Roasted Potatoes with Huancaina Sauce

Red skinned potatoes are doused with olive oil, salt, and pepper, wrapped in foil, and baked. The goal is to have them slightly charred on the bottom.

The sauce is composed of oil, garlic, onion, a serrano chili, turmeric, salt, evaporated milk, goat cheese, and a hard-boiled egg. It tasted delightful, though its color was so similar to mustard that it really confused me. The recipe makes about 3 times more sauce than we needed.

This was OK, but nothing special.

This recipe, and the accompanying chiken skewers, are featured in a chapter on Peruvian food. They are not the most interesting recipes in the chapter.