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Episode 109 - From Caracas to Lima

Smoke-Roasted Peruvian Potato Salad

Smoke Roasted Peruvian Potato Salad

Other Recipes from Planet Barbecue Episode 109 – From Caracas to Lima


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Smoke-Roasted Peruvian Potato Salad

Ingredients

For the potatoes and carrots:

  • 2 pounds baby fingerling potatoes (ideally purple), scrubbed and blotted dry
  • 2 carrots, trimmed, peeled, and cut into 1-inch chunks
  • 2 scallions, trimmed, white parts cut crosswise into 10-inch pieces, green parts finely chopped and set aside for serving
  • 2 tablespoons extra virgin olive oil
  • Coarse salt (sea or kosher) and freshly ground black pepper

For the Huancaina sauce:

  • 6 ounces queso blanco, white cheddar, or ricotta salata
  • 1 hard-cooked egg, peeled and halved
  • 2 to 3 tablespoons aji amarillo paste or 2 teaspoons hot paprika
  • 1 teaspoon ground or freshly grated turmeric
  • 1 tablespoon each fresh lemon zest and juice, or to taste
  • 1/2 cup evaporated milk, or more as needed
  • 3 tablespoons canola oil
  • 1 Coarse salt (sea or kosher) and freshly ground black pepper

You’ll also need:

  • Wood chunks or wood chips, soaked in water for 30 minutes, then drained

Recipe Steps

1: Set up your grill for indirect grilling and preheat to high.

2: Cut any large potatoes in half or thirds so all the potatoes are the same size, that is, 1 to 1 1/2 inches. Place the potatoes, carrots, and 2 scallion whites in a grill basket, cast iron skillet, or a disposable aluminum foil pan large enough to hold them in a single layer. Toss with olive oil and season generously with salt and pepper.

3: Place the pan with the potatoes in the center of the grill away from the heat. Add the wood chunks or chips to the coals. Cover the grill. Smoke-roast the potatoes until tender, 30 to 50 minutes. (Insert a bamboo skewer in one of the pieces to test for doneness: it should go in easily.) Stir the potatoes from time to time so they roast evenly.

4: In the meantime, make the Huancaina sauce. Combine all the ingredients for the sauce in the bowl of a food processor. Blend until smooth, adding more salt and pepper or lemon juice as needed.

5: Transfer the potatoes in their grill basket or pan to a wire rack and let cool to room temperature. Place in an attractive mixing bowl and stir in the Huancaina sauce. Sprinkle with the reserved chopped scallion greens and serve.

Recipe Tips

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Steven Raichlen’s Planet Barbecue is a production of Barbacoa, Inc., and Resolution Pictures. © 2023 Barbacoa, Inc. Photos by Chris Bierlein