Roasted Peruvian Potatoes with Salsa Verde

Preheat oven to 400°F (200°C).

Wash and dry the potatoes. If the potatoes are large, cut them in half or quarters so they are roughly the same size.

In a large bowl, toss the potatoes with 3 tablespoons of olive oil, garlic powder, paprika, salt, and pepper until evenly coated.

Spread the potatoes in a single layer on a baking sheet.

Roast for 25-30 minutes, or until the potatoes are tender and golden brown, flipping halfway through for even browning.

While the potatoes are roasting, prepare the salsa verde. In a food processor or blender, combine the parsley, cilantro, garlic, green onion, lime juice, 3 tablespoons of olive oil, jalapeño (if using), salt, and pepper.

Pulse until the salsa verde is finely chopped and well combined. Taste and adjust seasonings as needed.

Once the potatoes are roasted, remove them from the oven and let them cool slightly.

Serve the roasted potatoes warm with a generous dollop of salsa verde on top.