Peruvian Roasted Potatoes Recipe for Two
These are great-tasting potatoes. The potatoes roast quickly because you parboil them first. The spices are found in most kitchens; no need to purchase exotic spices.
Peruvian Roasted Potatoes
These are great-tasting potatoes. The potatoes roast quickly because you parboil them first. The spices are found in most kitchens; there's no need to purchase exotic spices.
Equipment
- Parchment paper
- Knives
Ingredients
- 8 oz. Baby potatoes, cleaned, cut in half
- 2 Tbsp Fresh cilantro, minced
- 1 Tbsp Olive oil
- 1/2 tsp + 1/4 tsp Salt, divided
- 1/2 tsp Minced garlic
- 1/4 tsp Dried oregano
- 1/4 tsp Dried basil
Instructions
- Place potatoes in a pot filled with water and 1/2 tsp salt. Turn the temperature to high until the water starts to boil. Reduce the heat to medium and cook for 10 minutes. Remove the potatoes, and drain and dry them.
- While the potatoes are boiling, prepare your baking sheet with parchment paper.
- Preheat the oven to 400℉.
- Place all the remaining ingredients and the potatoes into a 1-quart bowl, gently toss to coat.
- Place each potato face down on the baking sheet. Drizzle any remaining sauce over the potatoes.
- Roast potatoes until fork-tender. About 15 minutes. Serve hot.
Notes
Serving suggestions and optional ingredients are not calculated as part of the nutritional facts. All nutritional facts are estimates only.
Nutrition
Serving: 4oz.Calories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 1gSodium: 890mgPotassium: 490mgFiber: 2gSugar: 1gCalcium: 20mgIron: 1.1mg
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