Pepitapapas
Crispy, golden roasted baby potatoes meet a zesty, nutty twist in this irresistible Pepitapapas recipe. Perfectly seasoned and roasted to tender perfection, these potatoes are elevated with a creamy, herbaceous pepita (pumpkin seed) sauce featuring fresh cilantro, parsley, lime juice, and a hint of cumin. The toasted pepitas add a delightful crunch and earthy flavor, while dollops of tangy sour cream or Greek yogurt provide a luscious finishing touch. This versatile side dish is not only easy to prepare but also loaded with vibrant flavors, making it a standout addition to any meal. Whether you're hosting a dinner party or looking for a fresh, gluten-free weeknight side dish, Pepitapapas is a showstopper that delivers on taste and texture.
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Recipe Information
Ingredients
- 1.5 pounds Baby potatoes
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 cups Pepitas (shelled pumpkin seeds)
- 0.5 cups Fresh cilantro
- 0.5 cups Fresh parsley
- 2 tablespoons Lime juice
- 2 Garlic cloves
- 0.5 teaspoons Ground cumin
- 3 tablespoons Water
- 0.25 teaspoons Salt (for sauce)
- 0.25 teaspoons Red pepper flakes (optional)
- 0.25 cups Sour cream or Greek yogurt
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
Rinse the baby potatoes thoroughly and pat them dry. Cut them in half if they’re larger or leave them whole if they’re small.
Place the potatoes on the prepared baking sheet, drizzle with 2 tablespoons of olive oil, and sprinkle with 1 teaspoon of salt. Toss to coat evenly.
Roast the potatoes in the preheated oven for 25-30 minutes, flipping halfway, until they are golden and crispy on the outside and tender on the inside.
While the potatoes are roasting, prepare the pepita sauce. In a dry skillet over medium heat, toast the pepitas for 3-5 minutes, stirring frequently, until they are lightly golden and aromatic. Remove from heat and let cool slightly.
In a blender or food processor, combine toasted pepitas, cilantro, parsley, lime juice, garlic cloves, ground cumin, water, 1 tablespoon of olive oil, 1/4 teaspoon of salt, and optional red pepper flakes. Blend until you have a smooth sauce, scraping down the sides as needed. Adjust the consistency with additional water if desired.
Once the potatoes are done roasting, remove them from the oven and let cool for a couple of minutes.
To serve, arrange the roasted potatoes on a platter. Drizzle generously with the pepita sauce and add dollops of sour cream or Greek yogurt. Garnish with additional chopped herbs or toasted pepitas if desired.
Serve immediately and enjoy the vibrant flavors of Pepitapapas!
Nutrition Facts
Calories |
337 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.1 g | 26% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 663 mg | 29% | |
| Total Carbohydrate | 34.5 g | 13% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 2.5 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 59 mg | 5% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 945 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
