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Peruvian Roasted Potatoes

Peruvian Roasted Potatoes

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2 pounds Peruvian purple, red or other small potatoes
½ cup canola oil (or you can substitute olive oil)
1 tablespoon Mexican oregano
1 tablespoon cilantro, finely chopped (optional)
salt and black pepper to taste

This Peruvian roasted potatoes recipe is simple, quick and easy to make. Simply mix, roast and then pop into your eager mouth. South America is the birthplace of potatoes and Peru is known for its many varieties. Because produce varies from region to region, this recipe calls for small potatoes of any variety.

These roasted potatoes can be eaten by the bowlful or added as a tasty side dish to any meal.

5 easy steps to Peruvian roasted potatoes

Preheat oven to 400 degrees F.

1) In a mixing bowl, combine the following together:
oil
Mexican oregano
salt
pepper

2) Rinse the potatoes.
3) Cut the potatoes in half or quarters.
4) Add your cut potatoes to the oil mixture and toss until the potatoes are well coated. Spread a single line of potatoes on a heavy baking sheet or large roasting pan and slide into preheated oven.
5) Roast until the potatoes are tender (about 30 minutes).

Sprinkle with cilantro if you desire, and serve warm.
Try using these potatoes in your next batch of ceviche.

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Peruvian Roasted Potatoes
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