Smoke-Roasted Peruvian Potato SaladSteven Raichlen
Other Recipes from Planet Barbecue Episode 109 – From Caracas to Lima
Smoke-Roasted Peruvian Potato Salad
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
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.
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