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Roasted Peruvian Potatoes with Rosemary and Garlic
Simple and flavorful roasted Peruvian potatoes tossed with rosemary, garlic, olive oil, and salt. A classic and versatile side dish.
Prep Time
15 minutes
Total Time
45 minutes
Calories
1296
Level
Easy
Yields
4 servings
Cost
£0.75
Season:
Cuisine:
Cooking Style:
Dietary:
Ingredients
Servings
4
1.5lbsPeruvian Potatoes(Fingerling or small round potatoes, halved or quartered if large)
£1.80
2tbspFresh Rosemary(Chopped)
£0.65
4clovesGarlic(Minced)
£0.20
3tbspOlive Oil(Extra virgin)
£0.30
1tspSalt(Or to taste)
£0.01
0.5tspBlack Pepper(Freshly ground, or to taste)
£0.05
Total Cost
£3.01
£0.75 per serving
The Method
- 1
Preheat oven to 400°F (200°C).
- 2
Wash and dry the Peruvian potatoes. Halve or quarter them if they are large, aiming for roughly uniform sizes.
- 3
In a large bowl, toss the potatoes with olive oil, minced garlic, chopped rosemary, salt, and pepper.
- 4
Spread the potatoes in a single layer on a baking sheet. Make sure they are not overcrowded for optimal roasting.
- 5
Roast for 25-30 minutes, or until the potatoes are tender and golden brown, flipping halfway through.
- 6
Remove from oven and serve immediately.
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My Notes
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Nutrition Information
Nutrition per serving (425g)
1296 kcal / 5422 kJ
Carbs
148g
57% of RDA
Fat
76g
109% of RDA
Protein
22g
44% of RDA
Detailed Breakdown
Fibre
16 g
53% of RDA
Sugar
8 g
9% of RDA
Sodium
2400 mg
104% of RDA
Saturated Fat
11 g
55% of RDA
Chef's Tips
For extra crispy potatoes, soak them in cold water for 30 minutes before roasting, then pat them dry completely.
Add a pinch of red pepper flakes for a little heat.
Experiment with other herbs like thyme or oregano.
Adjust roasting time based on the size of your potatoes.
Cooking Equipment
Oven
Baking Sheet
Wine Pairings
No wine pairing suggestions available for this recipe.
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