Recipe courtesy of Aarón Sánchez
Recipe courtesy of Aarón Sánchez
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Melting Pot
Roasted Peruvian Potatoes
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- Level: Easy
- Total: 1 hr
- Prep: 15 min
- Cook: 45 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 280
- Total Fat
- 18 g
- Saturated Fat
- 3 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 4 g
- Sugar
- 1 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 400 mg
- Level: Easy
- Total: 1 hr
- Prep: 15 min
- Cook: 45 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 280
- Total Fat
- 18 g
- Saturated Fat
- 3 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 4 g
- Sugar
- 1 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 400 mg
Ingredients
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.
