The Best Roasted Peruvian Potatoes
Potatoes make an appearance on every menu in Peru – from the smallest village café to the most elegant fine dining restaurant. These Andean-style Roasted Peruvian Potatoes (papas asadas peruanas) are my American interpretation of the roasted potatoes I enjoy on my annual trip to Peru. Herbs are combined with butter and olive oil prior to roasting until tender. Serve with Peruvian yellow sauce (huancaina sauce), or ají verde sauce for an elevated and delicious side dish with Peruvian roasted chicken or chicken heart anticuchos.
👩🏻🍳 Tamara Talks – About Peruvian Potatoes
Potatoes have been a staple in the Peruvian diet for centuries, playing a crucial role in traditional dishes and culinary practices. They have deep cultural and historical significance, connecting modern Peruvians to their indigenous ancestors and traditions.
Peru is considered one of the centers of origin and diversity for potato cultivation. The country boasts thousands of potato and tuber varieties, each adapted to specific growing conditions and culinary uses. This diversity contributes to the overall resilience of potato crops, as different varieties can withstand various environmental challenges.
Potato farming and its associated industries are significant contributors to the Peruvian economy. The export of various potato products, such as fresh potatoes, processed foods, and even potato-derived products like starch, generates income and employment opportunities.
In summary, Peruvian potatoes are not just a simple crop; they represent a complex interplay of history, culture, biodiversity, and global significance that has shaped agriculture, cuisine, and scientific research around the world. See A Guide To Peruvian Potatoes for more interesting information on Peruvian potatoes and tubers.
A Guide to Peruvian Potatoes.
🗒️Ingredient Notes
Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.
🔪 Step-by-Step Instructions
- Step 1 – Preheat oven to 400°. Wash and dry the potatoes. Cut larger ones in half.
- Step 2 – Purée the herbs, melted butter, olive oil, garlic (if using fresh), and salt before combining with the washed and dried potatoes.
- Step 3 – Spread potatoes into an ovenproof baking dish. Place in the preheated oven. NOTE: I decided last minute to sprinkle with granulated garlic. I like the texture. If you want garlic, but don’t have granulated garlic, add a couple cloves of garlic to the food processor with the herb mixture.
- Step 4 – Roast the potatoes until tender when pierced. This may take anywhere from 40 to 60 minutes depending on size. I use convection, and that reduces cooking time by about 20%.
- To serve – Serve them as is, or with huancaina or ají verde sauce.
❓ FAQ
Huacatay, also known as Peruvian black mint, is an herbaceous plant native to South America, particularly to the Andes region of Peru. It’s known for its distinctive aroma and flavor, which is a combination of mint and citrus with a hint of spice. The leaves of the huacatay plant are commonly used in Peruvian cuisine to add flavor to various dishes. Basil is a good substitute.
Cool the leftover potatoes, then refrigerate them in an airtight container for about 3 to 5 days. You can also freeze them in a zip top bag (be sure to remove all the air before storing) for up to 6 months.
You can reheat them in a regular or toaster oven preheated to 400°F. What you are doing essentially is re-roasting them. Just place them on a roasting pan or oven-safe sheet in a single layer, and roast for 15 to 20 minutes, tossing them halfway through for even browning. You can also reheat them in an air fryer. Depending on your air fryer, set the temperature to 350 to 400°F. Reheat your potatoes for about 3 to 5 minutes, until they are heated through and as crispy as you like
💭 Tips
Use leftover roasted potatoes in soups, stews, and omelets. I love to slice them thin, and cook them Spanish tortilla style with whisked eggs. You might like to add them to Peruvian potato and mushroom soup. Simply add them near the end so that they’re warmed throughout.
favorite restaurant in Ollantaytambo – Amanto.
I have had Peruvian potatoes cooked this way in so many settings – small village restaurants high in the Andes, fine-dining restaurants in major Peruvian cities (like Lima and Cuzco), and everything in between. This Peruvian potato dish is so flexible according to what herbs and ingredients I have available. I do hope you’ll give them a try!
Roasted Peruvian Potatoes (Papas Asadas Peruanas)
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Ingredients
- 1.5 pounds new potatoes
- 1 tablespoon huacatay leaves or 2 teaspoons huacatay paste - see Ingredients Notes for more information
- ½ cup fresh herbs - thick stems removed
- ¼ cup butter, melted
- ¼ cup olive oil
- ½ teaspoon sea salt
- 1 teaspoon granulated garlic or 2 cloves garlic, minced
Instructions
- Preheat oven to 400°. Wash and dry the potatoes. Cut larger ones in half.
- Purée the herbs, melted butter, olive oil, garlic (if using minced fresh garlic), and salt before combining with the washed and dried potatoes.
- Spread potatoes into an ovenproof baking dish. Place in the preheated oven. Sprinkle with granulated garlic if using.
- Roast the potatoes until tender when pierced. This may take anywhere from 40 to 60 minutes depending on size.
- Serve potatoes as is, or with huancaina or ají verde sauce.
Notes
Nutrition
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
These come very close to what I’ve had in numerous places in Peru. The sauces really make them outstanding!
I’d have to agree! Thanks for the feedback Mark!