Roasted Peruvian Potatoes
Elevate your side dish game with these stunning Roasted Peruvian Potatoes, a vibrant and flavor-packed recipe showcasing a medley of colorful Peruvian potatoes—purple, red, and yellow varieties. Coated in a fragrant blend of ground cumin, smoked paprika, garlic, and oregano, these potatoes are roasted to golden perfection, delivering crispy exteriors and tender, fluffy centers. A finish of fresh cilantro and a squeeze of lime adds a bright and zesty touch, making this dish as visually appealing as it is delicious. Perfect as a hearty accompaniment to any meal or a satisfying snack, these easy-to-make roasted potatoes will be a crowd-pleaser at your next dinner table. With only 15 minutes of prep time and a handful of pantry spices, this simple yet bold recipe is the perfect way to celebrate the natural beauty and flavor of Peruvian potatoes.
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Recipe Information
Ingredients
- 1.5 pounds Peruvian potatoes (purple, red, or yellow mix)
- 3 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped
- 4 wedges Lime wedges (for serving)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Wash and scrub the potatoes thoroughly. Pat them dry with a clean towel. If the potatoes are large, cut them into bite-sized pieces; otherwise, leave them whole.
In a large mixing bowl, combine the olive oil, minced garlic, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Stir well to create a flavorful oil mixture.
Add the potatoes to the bowl and toss them until they are evenly coated with the seasoning mixture.
Spread the potatoes in a single layer on the prepared baking sheet, ensuring they are not overcrowded for even roasting.
Roast in the oven for 30-35 minutes, turning the potatoes halfway through the cooking time to ensure they are golden and crispy on all sides. Test doneness with a fork; it should easily pierce through the potatoes when they are tender.
Remove the potatoes from the oven and transfer them to a serving dish. Sprinkle with fresh chopped cilantro for a burst of freshness.
Serve warm with lime wedges on the side for an extra tangy kick. Enjoy your Roasted Peruvian Potatoes as a side dish or a flavorful snack!
Nutrition Facts
Calories |
914 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.3 g | 56% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2414 mg | 105% | |
| Total Carbohydrate | 125.8 g | 46% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 6.1 g | ||
| Protein | 12.8 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 102 mg | 8% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 2212 mg | 47% | |
*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.
