Roasted Potatoes with Huancaina Sauce

• 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.

red potatoes, olive oil, vegetable oil, garlic, onion, serrano chile, tumeric, salt, milk, goat cheese, egg

Taken from www.foodrepublic.com/recipes/roasted-potatoes-with-huancaina-sauce/ (may not work)