Ingredients
- 2 pounds Peruvian purple potatoes, scrubbed
- 1/2 cup extra-virgin olive oil
- 1 tablespoon Mexican oregano
- 1 tablespoon minced garlic
- Salt and freshly ground black pepper
- 1 tablespoon cilantro
Directions
Preheat oven to 400 degrees F.
Halve the potatoes and place them in a bowl. Cover them with water if you cut them ahead of time.
In another bowl, mix olive oil, oregano, garlic, salt, and pepper. Mix well. Drain potatoes well and add them to the oil mixture. Toss with olive oil mixture. Spread the potatoes on a sheet pan. Roast for 30 minutes until potatoes are tender. Sprinkle with cilantro and serve.
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By mbrwolff
Miami, FL
on September 13, 2009
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This was a simple recipe that tasted great. You can serve this along side anything. My friends were impressed with how great it tasted with how little preparation!
By Kittythedog
Austin, TX
on February 09, 2007
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This was my first time using purple potatoes and I wanted something basic. Guess what? They just taste like potatoes. But I was happy to find this recipe, it was really helpful.
By lorachr_3353699
Maitland, FL
on August 20, 2006
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The adults loved this, the kids were a little put off by the purple color of the potatoes, but thoght they were still good. It is a really good and lower calory way to eat potatoes than some of your traditional ways. Very easy to do as well.
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