Roasted Peruvian Potatoes with Salsa Verde

Crispy and flavorful Peruvian potatoes roasted to golden perfection, served with a vibrant and zesty salsa verde. A delightful side dish that's both easy to make and incredibly satisfying.

Prep Time

15 minutes

Total Time

45 minutes

Calories

395 kcal

Difficulty

Easy

Equipment

4 items

Cost

£1.14/serving

Season:

☀️ Summer

Meal Type:

Dinner•Snack•Side Dish

Cuisine:

Mexican

Cooking Style:

Quick & Easy•Roasting

Dietary:

Gluten-Free

Mood:

Healthy

Ingredients

Servings

1.5lbsPeruvian Potatoes(Small, colorful potatoes; can substitute with fingerling potatoes)

£1.80

3tbspOlive Oil

£0.25

1tspGarlic Powder

£0.05

0.5tspPaprika(Smoked paprika adds a nice flavor)

£0.02

1tspSalt(To taste)

£0.01

0.5tspBlack Pepper(Freshly ground, to taste)

£0.03

1cupFresh Parsley(Packed)

£0.60

1cupFresh Cilantro(Packed)

£0.75

2clovesGarlic(Minced)

£0.05

2Green Onion(Chopped, use both white and green parts)

£0.30

2tbspLime Juice(Freshly squeezed)

£0.20

3tbspOlive Oil(Extra Virgin)

£0.25

0.5Jalapeño(Optional, seeded if desired for less heat)

£0.20

0.3tspSalt(To taste)

£0.01

PinchBlack Pepper(To taste)

£0.03

Total Cost

£4.55

£1.14 per serving

Instructions

1.
Preheat oven to 400°F (200°C).
2.
Wash and dry the potatoes. If the potatoes are large, cut them in half or quarters so they are roughly the same size.
3.
In a large bowl, toss the potatoes with 3 tablespoons of olive oil, garlic powder, paprika, salt, and pepper until evenly coated.
4.
Spread the potatoes in a single layer on a baking sheet.
5.
Roast for 25-30 minutes, or until the potatoes are tender and golden brown, flipping halfway through for even browning.
6.
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.
7.
Pulse until the salsa verde is finely chopped and well combined. Taste and adjust seasonings as needed.
8.
Once the potatoes are roasted, remove them from the oven and let them cool slightly.
9.
Serve the roasted potatoes warm with a generous dollop of salsa verde on top.

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My Notes

Nutrition Information

Nutrition per serving (275g)

395 kcal / 1653 kJ

Carbs

42.5g

16% of RDA

Fat

24.5g

35% of RDA

Protein

6.5g

13% of RDA

Detailed Breakdown

Fibre

4.5 g

15% of RDA

Sugar

2 g

2% of RDA

Sodium

650 mg

28% of RDA

Saturated Fat

3.5 g

18% of RDA

Chef's Tips

For extra crispy potatoes, parboil them for 5 minutes before roasting.

Adjust the amount of jalapeño in the salsa verde to your preferred level of spiciness.

The salsa verde can be made ahead of time and stored in the refrigerator for up to 2 days.

Feel free to add other herbs to the salsa verde, such as mint or oregano.

Serve these potatoes as a side dish with grilled meats, fish, or vegetables.

Cooking Equipment

Oven

Large Bowl

Baking Sheet

Food Processor or Blender

Wine Pairings

No wine pairing suggestions available for this recipe.

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